Spring Farfalle Nicoise Pasta Salad
Prep Time
10 minutes
Cook Time
10 minutes


1 package (500 g) farfalle (bowtie) pasta
2 cups (500 ml) 2-inch (5 cm) pieces asparagus (about 1 bunch)
1 lemon, zested
3 tbsp (45 ml) lemon juice
1 cup (250 ml) plain Greek 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) chunk tuna, rinsed and drained


  1. Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente, 9-11 minutes. Add asparagus during the last 2 minutes of cooking. Drain well.
  2. In a small bowl, mix together lemon zest, lemon juice, yogurt, and garlic. Add tomatoes, chives, and olives. Add pasta and asparagus. Mix well.
  3. Break up tuna and add to pasta mixture. Stir until combined. Serve hot or cold.