If you want a pasta salad that feels like a full meal, this Tuna Soise Pasta Salad is perfect. It’s filled with tuna, boiled eggs, green beans, and pasta, tossed with a simple dressing, and ready in about 20 minutes. With minimal ingredients, minimal effort, you can actually rely on it for lunch or dinner.
This is one of those recipes I make when I want something easy to prepare in advance and eat for several days without thinking. I tested a few different methods to keep it simple but balanced. Grocery store staples like tuna and store-bought dressing come together in no time. All the classic Niçoise-esque flavors in a more practical form for real life.
If you like easy make-ahead meals like this, you might also like Mediterranean Tuna Salad, Greek White Bean Salad, or Simple Roasted Vegetable Pasta Salad. Same low effort energy, just adding different flavors to make things interesting.
ingredient spotlight
Kidney beans – I love using kidney beans (French beans). This is because they are usually pre-trimmed and ready to cook. If you use regular green beans, be sure to cut off the tough ends. You can also use frozen green beans here to save time. Just steam as directed. Boiled eggs – If you don’t have boiled eggs on hand, you can use my steamed egg method. It’s ready in about 12 minutes, but you can also complete this entire meal in under 20 minutes. Tuna (in oil) – For the best flavor and texture, use tuna in oil. It is a little less spicy and goes well with salads. Drain the oil before adding. Italian Dressing – You can use your favorite Italian dressing here. It’s very easy to buy store-bought, but homemade also works well if you have it on hand.
Step-by-step instructions
tips for success
Use bow tie pasta (or your favorite pasta). Farfalle (bow tie pasta) goes well with pasta salads, but any short pasta of your choice will work here. Add the eggs at the end for presentation – If you want a prettier salad, toss everything first and add the boiled eggs on top at the end. Serve your guests “composed” – for a more upscale look, arrange the ingredients in sections over the pasta and toss just before serving.
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Fill a large pot with pasta water and another pot with about 1 inch of water (use a steaming basket). Place both over high heat and bring to a boil.
Cut the green beans into bite-sized pieces.
12 ounces chopped green beans
When the water under the steamer boils, add the green beans to the steamer, cover the pot, and cook for 6 to 7 minutes, until the green beans are bright green and tender but not mushy.
Transfer green beans to an ice bath.
When a large pot of water comes to a boil, add the pasta and cook according to the directions on the box. Once done, drain the pasta and rinse under cold water to stop cooking.
12 ounces pasta
Immediately place the pasta in a large bowl and add 2 tablespoons of the dressing. This will prevent the pasta from sticking.
1/2 cup salad dressing
Chop the spinach and tomatoes and cut the eggs.
3 cups baby spinach, 1 cup tomatoes, 4 large boiled eggs
Assemble the pasta salad: Add the blanched green beans, tomatoes, spinach, eggs, tuna, salt, and garlic powder over the pasta. Add remaining dressing and mix until well coated.
2 cans of oil-soaked tuna, 1/2 teaspoon salt, Garlic powder 1/2 teaspoon
Serve at room temperature or chilled.
Trim and cut the green beans – Before cooking, cut the ends off the green beans and cut them into bite-sized pieces. It makes pasta salad so much easier to eat. Shock the green beans – After steaming, transfer the green beans to an ice bath or very cold water. This will stop it from cooking and keep it bright green. Wash and dress the pasta immediately – Rinse the cooked pasta under cold water and toss with a little dressing while still slightly warm. This prevents sticking, which is especially important for gluten-free pasta. Mix gently – Once everything is combined, mix gently to avoid breaking the eggs or crushing the ingredients. Serve immediately or save for later. This pasta salad can be stored in an airtight container in the refrigerator for up to 4 days.
Nutritional information display
Nutritional information table
Amount per serving
Where does the nutritional information come from? Nutritional information is provided by the USDA Food Database.
