Photo of Salmon, white bean & pasta salad by WW

Salmon, white bean & pasta salad

3 - 8
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
A storecupboard recipe that makes an effortlessly delicious lunch in next to no time. Ideal for taking to work as it can be served warm or cold and transports well.


Napolina Organic Chickpea Fusilli

120 g

Chicken stock cube(s)

½ cube(s), 80ml stock

Red Wine Vinegar

60 ml

Olive Oil

1½ tablespoons


½ zest(s) of 1

Cannellini Beans, cooked

1 can(s), large, drained

Pink Salmon, canned

1 can(s), medium

Karyatis Roasted Red Peppers in Brine

250 g, drained

Red onion(s)

1 small

Capers, in Brine

4 teaspoons

Parsley, fresh

1 tablespoons


  1. Bring a large pan of water to the boil, add the pasta and cook to pack instructions, until al dente. Drain and cool under cold running water, then drain again and set aside.
  2. Whisk together the chicken stock, vinegar, oil and lemon zest in a large bowl. Season, then add the cooked pasta, beans, salmon, roasted pepper, onion and capers and toss to combine.
  3. Divide between bowls and serve garnished with the parsley.


If you can’t find chickpea pasta, you can use wholewheat pasta instead (this is not gluten free).