Photo of Salmon, white bean, and pasta salad by WW

Salmon, white bean, and pasta salad

Points® value
Total Time
30 min
15 min
15 min
This is a reach-into-your pantry dish. No penne or fusilli? Use any pasta shape you have on hand. The same goes for the beans: red kidney, chickpeas, small white, and pinto beans work just as well. Sub tuna for the salmon if that’s what you’ve got.


Uncooked chickpea pasta

4 oz, such as rotini, penne, or fusilli

Reduced-sodium chicken broth


Red wine vinegar

¼ cup(s)

Extra virgin olive oil

1½ tbsp(s)

Lemon zest

1 tbsp(s), grated

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Canned cannellini beans

15½ oz, rinsed and drained

Roasted red peppers (packed in water)

7 oz, drained and cut into 1-inch pieces

Canned pink salmon

12 oz, drained, skin and large bones removed, flesh broken into large flakes

Red onion

½ cup(s), sliced, chopped

Fresh parsley

cup(s), flat-leaf


4 tsp(s), drained


  1. Cook pasta according to package directions. Drain and rinse under cool running water. Drain again.
  2. Meanwhile, whisk together broth, vinegar, oil, lemon zest, salt, and black pepper in large bowl. Add pasta, beans, salmon, roasted peppers, onion, parsley, and capers and toss to combine.
  3. Serving size: about 1 1/2 cups