White Bean-Tuna Pasta Salad

Prep Time
15 min
Cook Time
12 min
Recipe Details
  • 4 oz uncooked whole wheat pasta, fusilli
  • 1/3 cup(s) fat-free reduced sodium chicken broth
  • 1/4 cup(s) red wine vinegar
  • 1 1/2 Tbsp olive oil, extra-virgin
  • 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 1 cup(s) canned cannellini beans, drained and rinsed
  • 6 1/2 oz roasted red peppers (packed in water), water-packed, drained, cut into 1-inch pieces
  • 1/2 cup(s) uncooked red onion(s), diced
  • 1/3 cup(s) fresh parsley, fresh, coarsely chopped
  • 12 oz water-packed tuna fish drained
  • 4 tsp capers
  • 1 Tbsp lemon zest, 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.

A happier, healthier you starts here