Healthy Eating for Your Active Lifestyle

Spring Farfalle Niçoise Pasta

Recipe details

Servings: 4
Time: Under 30 minutes

This easy-to-put-together, fresh-tasting meal might just become your go-to pasta.


  • 1/2 (450g) pkg farfalle pasta, about 3 1/2 cups (875 mL)
  • 2 cups (500 mL) 2-inch (5 cm) pieces aspargus
  • 1 lemon
  • 1 cup (250 mL) plain Greek-style or Balkan-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 (60 mL) pitted and finely chopped Kalamata olives
  • 2 cans (170 g) cans of chunk tuna, preferably low-sodium, well drained


  1. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook according to package directions or until al dente, 9 to 11 min. Add asparagus during the last 2 min 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.


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Spring Farfalle Niçoise Pasta

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 363
Protein 32 g
Carbohydrate 51 g
Fat 4 g
Fibre 4.1 g
Sodium 300 mg
Calcium 133 mg