White Bean-Tuna Pasta Salad
6
Points®
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. 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.
Ingredients
Uncooked whole wheat pasta
4 oz
Fat-free reduced sodium chicken broth
0.333 cup(s)
Red-wine vinegar
0.25 cup(s)
Olive oil
1.5 Tbsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Canned cannellini beans
1 cup(s)
Roasted red peppers (packed in water)
6.5 oz
Uncooked red onion(s)
0.5 cup(s), sliced
Fresh parsley
0.333 cup(s)
Water-packed tuna fish, drained
12 oz
Capers
4 tsp
Lemon zest
1 Tbsp
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.
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