Part of you wants a creamy, potluck-style pasta salad and part of you is craving something French and elegant. The solution? A Mediterranean Tuna Pasta Salad Nicoise that marries both: bright, bold flavours in a simple, 20-minute dish.
If you’d prefer something warm instead, an oven-baked tuna noodle casserole offers a similar tangy comfort in a different format.
Tuna salads are endlessly versatile — from chickpea-tuna blends to tuna macaroni or Italian tuna and white bean salads — and this Mediterranean pasta Nicoise is another take on that theme. It layers two types of fish, boiled eggs, crisp vegetables, briny olives, tender pasta, fresh herbs and a tangy dressing into a satisfying, nutritious meal.
Why this kind of salad is so appealing: it never gets monotonous because the textures and flavours vary with every bite; it’s packed with nutrients — protein from tuna and eggs, carbohydrates from pasta, vitamins from spinach and tomatoes, fibre from green beans and healthy fats from olive oil and anchovies — and it’s quick and easy to assemble with minimal effort.
Mediterranean pasta salad
This recipe blends elements from a Green Goddess-style pasta salad and a classic Salade Niçoise. From the Niçoise I borrow green beans, tuna and boiled eggs, and from the Green Goddess approach I use pasta and a few shared Mediterranean ingredients like olives and artichokes. The result is a hearty, flavourful salad that keeps mayo and dairy out of the dressing, so it feels light and fresh.
Anchovies play a small but important role in the dressing. Rather than serving whole anchovies as in some traditional versions, two anchovies are blended into the vinaigrette to add depth and umami without an overt anchovy taste. If you’re sensitive to their flavour, you can omit them, but they do make the dressing shimmer with savory richness.
Important recipe tips and notes
- Use a short-shaped pasta such as campanelle, fusilli, or macaroni — they hold dressing and mix well with the other ingredients.
- Choose a sturdier green like baby spinach rather than delicate lettuce to keep the salad from wilting quickly.
- Marinated artichokes add a classic Mediterranean tang; they pair beautifully with olives and tuna.
- If you prefer, pulse anchovies into the dressing for a subtle umami lift rather than adding them whole.
What goes with it
This is an all-in-one salad with protein, vegetables and starch, so you don’t need much else. A crusty baguette and a slice of ripe cheese make a nice accompaniment if you want something extra on the side.
Storage and leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To keep the salad freshest, cook the pasta on the day you plan to serve and prepare other components ahead of time. Toss pasta with a splash of dressing before adding to the rest of the salad to prevent it from sticking.
More salads to try
- Chicken Waldorf Salad
- Avocado and Corn Salad
- Spanish Ensaladilla Rusa
- Broccoli Slaw with Creamy Dill Pickle Dressing
Mediterranean Tuna Pasta Salad Nicoise
By Julia Frey of Vikalinka
Prep: 10 mins · Cook: 10 mins · Total: 20 mins · Serves: 6
Ingredients
- 200 g / 7 oz short-shaped pasta
- 2 boiled eggs, cut into quarters
- 100 g / 3½ oz green beans, cut in half
- 1 cup marinated artichokes, cut into quarters
- 150 g / 5 oz good-quality canned tuna in olive oil, flaked
- 1/4 cup Kalamata olives
- 150 g / 1 cup cherry tomatoes, halved
- 60 g / 2 cups baby spinach
- 1 tbsp fresh parsley, chopped
For the dressing
- 2 anchovies (optional)
- 1 clove garlic
- 2 tbsp white wine vinegar
- 5 tbsp olive oil (use the oil from the tuna can if available)
- 1/2 tsp salt, or to taste
Instructions
- You can prepare most ingredients a day ahead except the pasta. To boil eggs: place eggs in cold water, bring to a boil, then turn off the heat and leave for 5 minutes. Transfer to iced water to cool, then peel and quarter.
- Blanch green beans in boiling water for about 5 minutes, then plunge into iced water to stop cooking and preserve their colour and snap. Cook the pasta according to package instructions until al dente, then drain.
- Make the dressing by blending anchovies (if using), garlic, white wine vinegar, olive oil and salt until smooth and slightly emulsified. If you don’t have a blender, finely mince the anchovies and garlic, then whisk them with the vinegar and oil until combined.
- In a large bowl combine the cooked pasta, spinach, marinated artichokes, flaked tuna, olives, green beans, cherry tomatoes and chopped parsley. Pour the dressing over the mixture and toss gently to coat. Taste and adjust seasoning with a pinch of salt if needed.
- Arrange quarters of boiled egg on top and serve immediately, or chill briefly before serving for a cool pasta salad.
Nutrition
Calories: 363 kcal | Carbohydrates: 30 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 3 g | Fiber: 3 g
Nutrition information is an approximation and should be used as a guide.