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Niçoise pasta salad recipe

Niçoise pasta salad recipe

32 ratings

Take all the makings of this classic French salad and toss it with some fusilli pasta for an ideal addition to your midweek meal rotation. Packed full of fresh veggies, salty tuna and ready in just 20 minutes, this pasta dish will leave everyone at the dinner table wanting more. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 459 calories / serving
  • Healthy
  • Dairy-free


  • 200g fusilli
  • 4 eggs
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 red onion, finely sliced
  • 100g baby spinach
  • 250g pack cherry tomatoes, halved
  • ½ cucumber, diced
  • 50g pitted black olives, drained and halved
  • 2 x 145g tins tuna in brine, drained
  • 10g fresh parsley, finely chopped
If you haven't got fusilli, try using penne or another short pasta

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    3g 17%
  • Sugars

    12g 13%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 42.3g Protein 33.6g Fibre 6.2g


  1. Bring a large pan of water to the boil and cook the fusilli to pack instructions. Drain well and set aside to cool slightly.
  2. Meanwhile, lower the eggs into a separate pan of boiling water. Boil for 10 mins, then drain and rinse under cold water to cool. Remove the shells and halve or quarter.
  3. Whisk the oil with the vinegar in a large bowl; season. Stir through the onion, spinach, tomatoes, cucumber and olives. Add the pasta and toss everything together to coat well in the dressing. Fold in the tuna and most of the parsley, then transfer to plates or a serving platter. Top with the eggs, remaining parsley and extra black pepper to serve.
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