Pasta with Tuna and Black Olive Vinaigrette

Featured in the Honolulu Star-Advertiser on November 6, 2013.



Pasta with Tuna and Black Olive Vinaigrette

  • 12 ounces whole wheat rigatoni, cooked al dente and drained
  • 1/2 cup extra-virgin olive oil, divided
  • 1 tablespoon bottled garlic
  • 1 tablespoon capers
  • 1/2 cup kalamata olives, pitted and roughly chopped
  • 2 tablespoons parsley flakes
  • 2 tablespoons bottled lemon juice
  • 1/4 teaspoon black pepper
  • 12 ounces canned tuna, drained


  1. In a large pot, cook the pasta according to the package directions.
  2. Remove from the pot, drain and set aside.
  3. In the same pot, heat 3 tablespoons of olive oil, garlic, capers, olives, and parsley and cook over medium heat for 3-5 minutes.
  4. Remove from heat.
  5. Add lemon juice, pepper, and remaining oil.
  6. Add pasta to olive vinaigrette and toss to coat.
  7. Top with tuna.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
720 calories, 35 g fat, 4.5 g saturated fat, 25 mg cholesterol, 700 mg sodium, 67 g carbohydrate, 8 g fiber, 3 g sugar, 33 g protein


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