Tuna Niçoise Pasta Salad
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Prep Time
20 MINS
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Cook Time
20 MINS
- KCals 357
- Carbs 37G
2 Servings
Ingredients
- 180g tin tuna in spring water or brine drained
- 75 g dried pasta twists
- 75 g fine green beans trimmed and cut in half
- 10 cherry tomatoes halved
- ½ red onion peeled and sliced
- 10 pitted olives
- 50 g mixed salad leaves
- 2 eggs
For the dressing
- 75 g fat free yoghurt
- 1 tsp Dijon mustard
- ¼ tsp dried dill
- pinch garlic granules
- 1 lemon juice only
- ½ tsp honey
- salt and freshly ground black pepper
Instructions
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Boil the eggs for 8 minutes, then plunge into cold water to cool. Peel and cut in half.
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While the eggs are cooling, cook the pasta for 9-12 minutes or according to packet instructions. Cool under some cold water and drain.
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While the pasta is cooking, cook the green beans in a pan of boiling salted water. We cooked them for 5 minutes, so they still had some "bite" but cook them a little longer if you prefer. Plunge into cold water to cool quickly and drain well.
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Whisk together the dressing ingredients, and season with the salt and pepper, according to taste.
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Divide the salad leaves onto 2 plates, arrange the remaining salad ingredients on top, and serve drizzled with the dressing.