Easy Tuna Niçoise Pasta Salad
This tuna niçoise pasta salad is an easy, protein-packed meal made with pasta, tuna, green beans, and hard-boiled eggs tossed in a simple dressing. Ready in about 20 minutes and perfect for meal prep or quick lunches.
Servings 4
Calories 669kcal
Ingredients
- 12 oz pasta
- ½ cup salad dressing
- 12 oz snipped green beans
- 4 large hard boiled eggs
- 3 cups baby spinach chopped
- 1 cup tomatoes chopped
- 2 cans tuna packed in oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Fill a large pot with water for the pasta and another pot with about 1 inch of water (with a steamer basket). Put them both over high heat and bring to a boil.
- Cut the green beans down into bite size pieces.12 oz snipped green beans
- Once the water under the steamer basket is simmering, add the green beans to the steamer basket, cover the pot and cook for 6-7 minutes until green beans are bright green and tender but not mushy.
- Transfer green beans to an ice bath.
- When water is boiling in large pot, add pasta and cook according to directions on box. When done, drain the pasta and rinse with cold water to stop cooking.12 oz pasta
- Immediately add the pasta to a large bowl and add 2 tablespoons dressing. This will help ensure the pasta doesn’t stick together.½ cup salad dressing
- Chop the spinach and tomatoes, cut the eggs.3 cups baby spinach, 1 cup tomatoes, 4 large hard boiled eggs
- Assemble the pasta salad: Top the pasta with blanched green beans, tomatoes, spinach, eggs, tuna, salt and garlic powder. Add the rest of the dressing and toss until everything is well coated.2 cans tuna packed in oil, ½ teaspoon salt, ½ teaspoon garlic powder
- Serve at room temperature or cold.
Notes
Top tips
- Trim and cut the green beans - Make sure to trim the ends and cut the green beans into bite-sized pieces before cooking. It makes the pasta salad much easier to eat.
- Shock the green beans - After steaming, transfer the green beans to an ice bath or very cold water. This stops the cooking and keeps them bright green.
- Rinse the pasta and dress it right away - Rinse the cooked pasta with cold water, then toss it with a little dressing while it’s still slightly warm. This prevents sticking, especially important for gluten-free pasta.
- Toss gently - Once everything is combined, toss lightly so you don’t break up the eggs or mash the ingredients.
- Serve immediately or store for later. This pasta salad lasts for up to 4 days in the fridge in a well sealed container.
Nutrition
Calories: 669kcal | Carbohydrates: 76g | Protein: 44g | Fat: 20g | Fiber: 6g | Sugar: 10g
