Cavatappi Niçoise

Photo: Randy Mayor; Styling: Jan Gautro

Look for Mediterranean white tuna at specialty markets. This premium product makes a difference in this salad.

Yield: 4 servings (serving size: 2 1/4 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 27%
  • Fat: 12.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.5g
  • Carbohydrate: 50.4g
  • Fiber: 3.9g
  • Cholesterol: 23mg
  • Iron: 2.8mg
  • Sodium: 852mg
  • Calcium: 59mg


  • 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. 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. 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.
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