Tuna, white bean, and pasta salad
4
Points®
Total time: 19 min • Prep: 4 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Using pantry staples like canned beans, tuna packed in water, jarred roasted peppers, capers, and chicken broth, helps make this meal fast. Enjoy it for lunch or dinner, as is, or served over mixed greens. If you're not a tuna lover, swap in shredded cooked chicken breast in its place. If raw onions are too sharp for your taste, use finely chopped shallots instead which are more mild in flavor.
Ingredients
Uncooked whole wheat pasta
¼ pound(s), fusilli or penne
Reduced sodium chicken broth
⅓ cup(s)
Red wine vinegar
¼ cup(s)
Extra virgin olive oil
1½ Tbsp
Lemon zest
1 Tbsp, grated
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Canned cannellini beans
15½ oz, (1 can), rinsed and drained
Canned tuna packed in water
12 oz, 1 can, Albacore variety, flaked
Roasted red peppers (packed in water)
7 oz, 1 jar, drained and cut into 1-inch pieces
Red onion
½ medium, diced
Fresh parsley
⅓ cup(s), chopped
Capers
4 tsp, drained
Table salt
½ tsp
Instructions
1
Cook pasta according to package directions. Drain and rinse under cold running water and drain again.
2
Meanwhile, whisk together broth, vinegar, oil, lemon zest, salt, and black pepper in large bowl. Add pasta, beans, tuna, roasted peppers, onion, parsley, and capers and toss to combine.
3
Serving size: about 1½ cups
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