Tuna Niçoise Pasta Toss

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 25%
  • Fat: 10.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 18.4g
  • Carbohydrate: 50.1g
  • Fiber: 3.4g
  • Cholesterol: 15mg
  • Iron: 4.1mg
  • Sodium: 467mg
  • Calcium: 69mg


  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • 3 tablespoons olive oil, divided
  • 1/3 cup diced shallots
  • 3 garlic cloves, minced
  • 4 cups uncooked cavatappi (spiral-shaped pasta)
  • 2 tablespoons minced fresh or 2 teaspoons dried tarragon
  • 2 tablespoons coarse-grained mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 (9-ounce) can solid white tuna in water, drained
  • Freshly ground pepper


  1. Place potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender. Drain.
  2. Heat 1 tablespoon oil in saucepan over medium heat. Add shallots; saute 3 minutes. Add potatoes, beans, and garlic; cook 3 minutes, stirring occasionally.
  3. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
  4. Combine 2 tablespoons oil, tarragon, mustard, vinegar, and salt; stir well. Combine pasta, potato mixture, and tuna in a large bowl; toss well. Drizzle mustard mixture over pasta mixture, tossing gently to coat. Serve with freshly ground pepper.
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