White Bean-Tuna Pasta Salad
4
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
The classic Tuscan combination of cannellini beans, tuna, lemon and parsley makes a really wonderful pasta salad. Add lemon zest to suit your taste.
Ingredients
Uncooked whole wheat pasta
4 oz, fusilli
Fat-free reduced sodium chicken broth
⅓ cup(s)
Red wine vinegar
¼ cup(s)
Olive oil
1½ tbsp(s), extra-virgin
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Canned cannellini beans
1 cup(s), drained and rinsed
Roasted red peppers (packed in water)
6½ oz, drained, cut into 1-inch pieces
Red onion
½ cup(s), sliced, diced
Fresh parsley
⅓ cup(s), fresh, coarsely chopped
Canned tuna packed in water
12 oz
Capers
4 tsp(s)
Lemon zest
1 tbsp(s), or to taste
Instructions
1
Cook pasta according to package directions. Drain and rinse under cold running water; drain again.
2
In a large bowl, stir together broth, vinegar, oil, salt and pepper until blended. Add cooked pasta, beans, roasted peppers, onion and parsley; toss to mix and coat.
3
Break tuna into bite-size pieces and add to bowl; toss gently to mix. Add capers and zest; gently mix. Yields about 1 1/2 cups per serving.
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