Tuna olive pasta salad

Turn last night's leftover pasta into a quick and fresh salad. Or create a light gourmet dinner by using diced and seared tuna steaks instead of canned tuna.
Minutes preparation and cooking
Degree of difficulty

Tuna olive pasta salad


90g tuna, canned in oil
1½ cups cooked pasta
1 egg, hard boiled and quartered
¼ cup pitted Kalamata olives
1 cup spinach
¼ cup cherry tomatoes, halved 
50g green beans, trimmed and halved 
20g reduced fat feta, crumbled

1 tbsp olive oil
1 tsp wholegrain mustard
1 tsp balsamic vinegar


  1. Place all ingredients into a medium mixing bowl.
  2. Make the dressing in a small bowl: combine olive oil, mustard and vinegar, mix well to combine.
  3. Add dressing into the mixing bowl and mix well to combine. This salad can be served cold or heated.

Tips: Keep some key ingredients like jars of olives or sundried tomatoes at work to mix with leftover pasta or rice for a quick single-serve lunch. 

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