Photo of White Bean-Tuna Pasta Salad by WW

White Bean-Tuna Pasta Salad

Total Time
27 min
15 min
12 min
The classic Tuscan combination of cannellini beans, tuna, lemon, and parsley makes a really wonderful pasta salad. You'll also love the fact that it takes under half an hour to make. Just keep in mind that you should add the lemon zest right before serving to suit your taste, as it can be quite potent when it's fresh. And it's easy to make this recipe without much planning since you're likely to have most of the ingredients on hand in your pantry or fridge. The pasta salad also features whole wheat fusilli (penne or macaroni also works), red wine vinegar, olive oil, roasted red peppers, red onions, and capers.


Uncooked whole wheat pasta

4 oz, fusilli

Fat-free reduced sodium chicken broth


Red wine vinegar

¼ cup(s)

Olive oil

1½ Tbsp, extra-virgin

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Canned cannellini beans

1 cup(s), drained and rinsed

Roasted red peppers (packed in water)

6½ oz, water-packed, drained, cut into 1-inch pieces

Red onion

½ cup(s), sliced, diced

Fresh parsley

cup(s), fresh, coarsely chopped

Canned tuna packed in water

12 oz


4 tsp

Lemon zest

1 Tbsp, 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.