White Bean-Tuna Pasta Salad
- Total Time
The classic Tuscan combination of cannellini beans, tuna, lemon and parsley makes a really wonderful pasta salad. Add lemon zest to suit your taste.
uncooked whole wheat pasta4 oz, fusilli
fat-free reduced sodium chicken broth⅓ cup(s)
red wine vinegar¼ cup(s)
olive oil1 ½ Tbsp, extra-virgin
table salt½ tsp
black pepper½ tsp, freshly ground
canned cannellini beans1 cup(s), drained and rinsed
roasted red peppers (packed in water)6 ½ oz, water-packed, drained, cut into 1-inch pieces
uncooked red onion(s)½ cup(s), sliced, diced
fresh parsley⅓ cup(s), fresh, coarsely chopped
water-packed tuna fish drained12 oz
lemon zest1 Tbsp, or to taste
- Cook pasta according to package directions. Drain and rinse under cold running water; drain again.
- 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.
- 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.