Pasta Salad Niçoise
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.
- 2 cloves garlic, crushed and peeled
- 1/2 teaspoon salt
- 2 5- to 6-ounce cans water-packed chunk light tuna (see Tips), drained and flaked
- 1/2 cup diced jarred roasted red peppers
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives or scallions
- 1/4 cup chopped pitted black olives
- 2 tablespoons capers, rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon harissa (see Tips)
- 12 ounces small whole-wheat pasta shells
- Put a large pot of water on to boil.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: If not serving immediately, toss the cooled pasta with 1 teaspoon oil. Refrigerate the pasta and the tuna mixture separately for up to 1 day.
- Tips: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.
- Harissa, a fiery North African chile paste, is available at specialty-food stores or at amazon.com. Harissa in a tube will be much hotter than that in a jar. You can use Chinese or Thai chile-garlic sauce instead.
Per serving: 451 calories; 10 g fat (1 g sat, 6 g mono); 12 mg cholesterol; 69 g carbohydrates; 0 g added sugars; 24 g protein; 7 g fiber; 722 mg sodium; 242 mg potassium.
Nutrition Bonus: Iron (21% daily value), Vitamin A (16% dv), Zinc (15% dv)
Carbohydrate Servings: 3
Exchanges: 3 starch, 1/2 vegetable, 1 lean meat, 1 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- July 4th
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient