White bean-tuna pasta salad
Uncooked whole wheat pasta
4 oz, fusilli
Fat-free reduced sodium chicken broth
1½ Tbsp, extra-virgin
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
Uncooked red onion(s)
½ cup(s), sliced, diced
⅓ cup(s), fresh, coarsely chopped
Water-packed tuna fish drained
1 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.