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Photo of White Bean-Tuna Pasta Salad by WW

White Bean-Tuna Pasta Salad

4
Points® value
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 flavourful pasta salad. Add lemon zest to suit your taste.

Ingredients

Uncooked whole wheat pasta

4 oz, fusilli

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, water-packed, drained, cut into 1-inch pieces

Red onion

½ cup(s), sliced, diced

Fresh parsley

⅓ cup(s), fresh, coarsely chopped

Water-packed tuna fish, drained

12 oz

Capers

4 tsp(s)

Lemon zest

1 tsp(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.

Notes

It's easy to make this recipe without much planning since you're likely to have most of the ingredients on hand.

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