White Bean-Tuna Pasta Salad

4
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
The classic Tuscan combination of cannellini beans, tuna, lemon and parsley makes a really wonderful pasta salad. Add lemon zest to suit your taste.

Ingredients

uncooked whole wheat pasta

4 oz, fusilli

fat-free reduced sodium chicken broth

cup(s)

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

uncooked red onion(s)

½ cup(s), sliced, diced

fresh parsley

cup(s), fresh, coarsely chopped

water-packed tuna fish drained

12 oz

capers

4 tsp

lemon zest

1 Tbsp, or to taste

Instructions

  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.

Notes

It's easy to make this recipe without much planning since you're likely to have most of the ingredients on hand.

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