Cavatappi Salad with Tuna and Olives

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Cavatappi Salad with Tuna and OlivesRecipe

Photo: Hector Sanchez; Styling: Claire Spollen

This big, fresh, juicy dinner-in-a-bowl is our kind of easy summer eating. For intense flavor impact, we look to bold-flavored ingredients like kalamata olives and lemon juice. To get this dinner done in 30 minutes, marinate the tomato mixture while the pasta water comes to a boil; this allows those bold flavors plenty of time to mix and mingle.

Serves 4 (serving size: about 2 1/2 cups pasta salad and 1/4 cup tuna)


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6 ounces uncooked cavatappi pasta
12 ounces green beans or yellow wax beans, trimmed and halved
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
2 cups tomato wedges
1 tablespoon chopped fresh oregano
20 pitted kalamata olives, halved
4 cups chopped romaine lettuce
5 ounces canned or jarred sustainable white tuna packed in oil, drained and flaked


Hands-on: 30 Minutes
Total: 30 Minutes

1. Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.

2. While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.

Created date

April 2015

Nutritional Information

Calories 487
Fat 28.2 g
Satfat 4.1 g
Monofat 19.8 g
Polyfat 3 g
Protein 16 g
Carbohydrate 45 g
Fiber 6 g
Cholesterol 13 mg
Iron 2 mg
Sodium 645 mg
Calcium 69 mg