Tuna, olive and pasta salad

Tuna, olive and pasta salad

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

Jazz up everyday tuna salad with olives, beans and soft boiled eggs.

Featured in
Lower GI, Pasta salad recipes


  • 250g penne rigate
  • 200g green beans, trimmed, chopped
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 teaspoons wholegrain mustard
  • 1/4 cup olive oil
  • 1 baby cos lettuce, leaves torn
  • 1/2 cup pitted kalamata olives
  • 2 x 180g cans tuna in chilli oil, drained, flaked


  • Step 1
    Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
  • Step 2
    Meanwhile, bring a small saucepan of water to the boil over high heat. Add beans. Cook for 2 minutes or until just tender. Drain and set aside.
  • Step 3
    Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Cool under cold running water.
  • Step 4
    Combine vinegar, mustard and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Place pasta, beans, lettuce, olives and tuna in a bowl. Drizzle over dressing. Toss to combine. Divide salad between bowls. Peel eggs and cut lengthways in half. Top salad with egg. Season with pepper. Serve.


  • 2748 kj


  • 38g

    Fat Total

  • 7g

    Saturated Fat

  • 29g


  • 508.14mg


  • 1g

    Carbs (sugar)

  • 48g

    Carbs (total)

All nutrition values are per serve


These are soft-boiled eggs. If you prefer hard-boiled eggs, cook for a further 3 to 4 minutes.

  • Author: Kirrily La Rosa
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

Source: taste.com.au


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