Photo of White Bean-Tuna Pasta Salad by WW

White Bean-Tuna Pasta Salad

2 - 6
PersonalPoints™ per serving
Total Time
27 min
15 min
12 min
The classic Tuscan combination of cannellini beans, tuna, lemon and parsley makes a really wonderful pasta salad. Add lemon zest to suit your taste.


Uncooked whole wheat pasta

4 oz, fusilli

Fat-free reduced sodium chicken broth


Red wine vinegar

¼ cup(s)

Olive oil

1½ tbsp(s), extra-virgin

Table salt

½ tsp(s)

Black pepper

½ pinch, 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

Uncooked red onion(s)

½ cup(s), sliced, diced

Fresh parsley

cup(s), fresh, coarsely chopped

Water-packed tuna fish drained

12 oz


4 tsp(s)

Lemon zest

1 tbsp(s), or to taste


  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.


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