Corsican salad is a fresh and satisfying pasta salad where Mediterranean flavours take centre stage. Tuna, olives, sun-dried tomatoes, and fresh herbs come together in a combination that works just as well for everyday meals as it does for relaxed entertaining.
There is no single traditional “Corsican salad”, but the island’s flavours – olives, herbs, tuna, and sun-dried tomatoes – serve as the inspiration for this recipe. The result is approachable yet interesting enough to serve to guests.
The key to this recipe is balance. The creamy dressing gets its brightness from lemon juice and vinegar, while garlic and basil bring structure and depth. Combined with properly cooked pasta, the result is a dish that works beautifully served cold.
Corsican salad is perfect for picnics, buffet tables, or as a light lunch. It can also be made in advance, allowing the flavours to develop and come together even more.
This salad is reminiscent of the classic Niçoise salad, but with a clear twist: pasta and a creamy dressing. While Niçoise relies on olive oil and a lighter structure, this version is more substantial with a softer mouthfeel.
FAQ
Can Corsican salad be made in advance?
Yes. It is best made ahead and allowed to rest in the fridge for at least 30–60 minutes before serving. It can also be eaten the next day, although the texture may soften slightly.
Can this recipe be made without pasta?
Yes. You can make a lighter version by leaving out the pasta and adding more leafy greens or even boiled potatoes.
What wine pairs well with Corsican salad?
The bold flavours pair well with a fresh, high-acidity rosé from Rhone. It balances the creamy dressing and highlights the Mediterranean character of the dish.
Corsican salad
Ingredients
- 250 g pasta fusilli is good for this
- ½ lettuce
- 50 g rucola
- 300 g tuna pieces in oil
- 150 g sun-dried tomatoes
- 150 g green olives
- 1 red pepper
- 1 cucumber
- 1 fresh basil
Sauce
- 2 dl sour cream
- 1 lemon juice
- 2 tablespoons mayonnaise
- 1 clove garlic
- 1 teaspoon sugar
- 2 tbsp white wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Mix the sauce ingredients and leave to season in a cool place for a while.
- Cook the pasta to "al dente".
- Pour the oil from sun-dried tomatoes into the pasta. Stir and chill.
- Dice the paprika. Cut the cucumber in half and scoop out the seeds with a spoon. Dice the cucumber. Cut the tomatoes into mouthfuls. Shred the lettuce into small parts.
- Mix the pasta and sauce together.
- Arrange the salads on plates in layers. Layer the green parts underneath, then the pasta, and top with the other ingredients.
Notes
- Cook the pasta al dente (about 8–10 minutes) so it holds its texture in the salad.
- Rinse the pasta briefly under cold water if you want to stop the cooking and keep it firm.
- Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavours to develop.
- Add fresh basil just before serving to keep its aroma bright and fresh.
- You can lighten the dressing by replacing part of the sour cream with yogurt.
- Use good-quality tuna in oil for the best flavour and texture.
- Adjust the acidity to taste – a little extra lemon juice can lift the whole dish.
Nutrition
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