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20 minute dinner recipes

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Pasta Salad Niçoise


From EatingWell:  The Simple Art of EatingWell, May/June 1996

Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a weeknight supper or picnic salad.

6 servings, 1 1/3 cups each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Put a large pot of water on to boil.
  2. Mash garlic and salt into a paste with a chef’s knife or a spoon. Transfer to a large bowl and add tuna, peppers, basil, chives (or scallions), olives, capers, oil, vinegar, lemon juice, pepper and harissa, if using. Toss gently to combine. Let stand for 15 minutes to allow the flavors to blend.
  3. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse under cold water until cool. Drain well. Add the pasta to the tuna mixture and toss gently to combine.


Per serving : 451 Calories; 10 g Fat; 1 g Sat; 6 g Mono; 12 mg Cholesterol; 69 g Carbohydrates; 24 g Protein; 7 g Fiber; 722 mg Sodium; 242 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1/2 vegetable, 1 lean meat, 1 fat

Tips & Notes