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.

Tuna Pasta Salad

Preparation & Cooking time: 15 minutes
Difficulty: Easy
Servings: Makes 1 serving


90g tuna, canned in oil
1 ½ 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

1tbs 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.