Steve’s Tuna Farfalle Salad with Bell Peppers & Olives

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 6, 2012 • 1 comment

What to make with canned tuna, besides a classic tuna salad? This salad works well for cookouts, camping, and keeping a cool kitchen. The recipe is from my husband Steve’s mom adapted by him to make it healthier, with a few of my own touches thrown in. Replacing half of the mayonnaise with yogurt adds tang, creaminess, and a bit of calcium. One of my recent obsessions is dried herbes de Provence* which contributes flavors of rosemary, lavender, thyme, bay, basil and marjoram. Serve this dish as a side or double up your serving for a complete lunchtime entrée.

Steve’s Tuna Farfalle Salad with Bell Peppers & Olives

3 cups cooked whole-grain farfalle (bowtie) pasta (3 cups dry)

2 (6-ounce, or 165 g) cans light or albacore tuna in water, drained

1 small yellow bell pepper, diced 1/4-inch (about 1 cup, or 150 g)

1 small red bell pepper, diced 1/4-inch (about 3/4 cup, or 112 g)

2 celery stalks, diced 1/8-inch (about 3/4 cup, or 90 g)

1/4 cup (60 g) plain Greek yogurt

1/4 cup (25 g) good quality sliced, pitted green or black olives

2 scallions, green parts thinly sliced (about 1/4 cup, or 25 g)

3 tablespoons (42 g) light mayonnaise

1 tablespoon + 2 teaspoons (25 ml) lemon juice

1/2 + 1/4 teaspoon herbes de Provence*

1/4 teaspoon paprika, plus extra for garnishing

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 hard boiled eggs, sliced

Cook the pasta according to package directions, drain, and spread out on a plate or sheet pan to cool quickly. In a large bowl, combine cooled pasta, tuna, bell peppers, celery, yogurt, olives, scallions, mayonnaise, lemon juice, herbes de Provence, 1/4 teaspoon paprika, salt and pepper. Chill for at least one hour to allow flavors to blend.

Arrange eggs on top and sprinkle with additional paprika.

Leftover pasta can be stored up to 3 days, adjusting consistency with additional yogurt and seasonings as desired.

*Herbes do Provence also complements poultry.

Prep time: 20 minutes

Cook time: 10 minutes

Makes 7 servings, 3/4 cup each

Nutrition Facts(per serving): 185 calories, 4 g total fat (1 g saturated fat), 366 mg sodium, 74 mg cholesterol, 19.5 g total carbohydrate, 2.5 g fiber, 17.5 g protein, 10% DV iron, 4% DV calcium, 13% DV vitamin A, 88% DV vitamin C.