Photo of Lemony tuna, white bean, and penne bowl by WW

Lemony tuna, white bean, and penne bowl

Total Time
15 min
15 min
The dressing for this meal starts with bottled vinaigrette dressing to which you add fresh lemon zest and juice. For extra pep, you can stir in a little crushed red pepper. We call for penne pasta, but you can use any short pasta you happen to have on hand, such as rotini, casarecce, or cavatappi.


Light balsamic vinaigrette dressing

2 Tbsp

Lemon zest

1 tsp

Fresh lemon juice

1½ Tbsp

Cooked penne

½ cup(s), regular, whole wheat, or legume pasta

Canned cannellini beans

½ cup(s), rinsed and drained

Canned artichoke hearts, drained

½ cup(s), quartered

Roasted red peppers (packed in water)

¼ cup(s), sliced

Canned chunk white tuna in water

5 oz, drained


1 cup(s), baby variety

Parmesan cheese

1½ Tbsp, shaved


  1. In a medium bowl, whisk together the vinaigrette, lemon zest, and lemon juice. Add the pasta, beans, artichoke hearts, red peppers, and tuna; toss well to combine. Add the arugula and toss gently to combine. Top with the Parmesan.
  2. Serving size: about 3 cups