Cavatappi Niçoise

Cavatappi Niçoise Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Look for Mediterranean white tuna at specialty markets. This premium product makes a difference in this salad.


4 servings (serving size: 2 1/4 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 32 Minutes

Nutritional Information

Calories 431
Caloriesfromfat 27 %
Fat 12.8 g
Satfat 1.6 g
Monofat 7.7 g
Polyfat 1.6 g
Protein 26.5 g
Carbohydrate 50.4 g
Fiber 3.9 g
Cholesterol 23 mg
Iron 2.8 mg
Sodium 852 mg
Calcium 59 mg


8 ounces haricots verts, trimmed and halved
8 ounces uncooked cavatappi pasta
1 (7.76-ounce) can solid white tuna, packed in oil
1 cup grape tomatoes, halved
1/3 cup niçoise olives, pitted
2 tablespoons minced shallots
2 tablespoons capers, drained
2 tablespoons extravirgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 anchovy fillets, drained


1. Cook beans in boiling water 3 minutes; remove with a slotted spoon. Rinse under cold water; drain. Place beans in a large bowl. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Add pasta to beans.

2. Drain tuna through a sieve over a bowl, reserving oil. Flake tuna with a fork. Add tuna and next 4 ingredients (through capers) to bowl; toss. Combine reserved oil, olive oil, and remaining ingredients in a blender; process until smooth. Pour oil mixture over pasta mixture; toss to coat.