Tuna, white bean, and pasta salad

Total Time
19 min
4 min
15 min
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.


uncooked whole wheat pasta

¼ pound(s), fusilli or penne

reduced-sodium chicken broth


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

water-packed tuna fish drained

12 oz, 1 can, Albacore variety, flaked

roasted red peppers (packed in water)

7 oz, 1 jar, drained and cut into 1-inch pieces

uncooked red onion(s)

½ medium, diced

fresh parsley

cup(s), chopped


4 tsp, drained

table salt

½ tsp


  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


A quarter pound of fusilli is about 1⅔ cups uncooked.

A happier, healthier you starts here