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Spring farfalle Niçoise pasta

This easy-to-put-together, fresh-tasting meal might just become your go-to pasta
Recipe provided by Dairy Farmers of Canada ©
Farfalle pasta, tomatoes, black olives, tuna, asparagus and lemon wedges
4 servings / 20 min 

Prep 10 min / Cook 10 min 

Ingredients 
  • 1/2 (450g) pkg farfalle pasta, about 3 1/2 cups (875 mL)
  • 2 cups (500 mL) 2-inch (5 cm) pieces asparagus
  • 1 lemon
  • 1 cup (250 mL) 2% plain Greek-style yogurt
  • 2 cloves garlic, minced
  • 1 cup (250 mL) multicoloured cherry tomatoes, cut in half
  • 1/3 cup (75 mL) snipped fresh chives
  • 1/4 cup (50 mL) pitted and finely chopped Kalamata olives
  • 2 cans (170 g) cans of low-sodium chunk tuna, well drained
Directions 
  1. Bring a large pot of water to a boil. Add pasta to boiling water and cook according to package directions or until al dente, 9 to 11 minutes. Add asparagus during the last 2 minutes of cooking. Drain well.
  2. Finely grate zest from lemon and squeeze out 3 tbsp (45 mL) juice into a large bowl. Add yogurt and garlic; stir. Add tomatoes, chives and olives.
  3. Turn pasta and asparagus into the bowl. Stir in tuna, trying your best to leave tuna in chunks.
Nutritional info per serving (1 of 4) 
  • Calories 598
  • Protein 45 g
  • Total fat 5 g
    Saturated fat 1 g
    Cholesterol 32 mg
  • Carbohydrates 93 g
    Fibre 6 g
    Sugars 8 g
    Added sugars 0 g
  • Sodium 136 mg
  • Potassium 796 mg