Pasta Salad Niçoise

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.

From EatingWell: May/June 1996, The Simple Art of EatingWell
Yield: 6 servings, 1 1/3 cups each
Active Time: 30 minutes
Total Time: 30 minutes


  1. 2 cloves garlic, crushed and peeled
  2. 1/2 teaspoon salt
  3. 2 5- to 6-ounce cans water-packed chunk light tuna (see Tips), drained and flaked
  4. 1/2 cup diced jarred roasted red peppers
  5. 1/4 cup chopped fresh basil
  6. 1/4 cup chopped fresh chives or scallions
  7. 1/4 cup chopped pitted black olives
  8. 2 tablespoons capers, rinsed
  9. 2 tablespoons extra-virgin olive oil
  10. 2 tablespoons balsamic vinegar
  11. 2 tablespoons lemon juice
  12. 1/2 teaspoon freshly ground pepper
  13. 1/2 teaspoon harissa (see Tips)
  14. 12 ounces small whole-wheat pasta shells


  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.

Tips & Notes


Nutrition 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.

Nutrition Bonus: Iron (21% daily value), Vitamin A (16% dv), Zinc (15% dv)

3 Carbohydrate Serving

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