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Tuna and White Bean Pasta Salad

Tuna & White Bean Pasta Salad

Course Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic minced
  • teaspoon salt
  • freshly ground pepper to taste
  • 1 19-oz can cannellini white kidney beans, rinsed
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 1 6-oz can chunk light tuna in water drained and flaked
  • 8 oz short pasta (such as orechietti, rotini, elbow, farfalle, etc.) cooked and slightly cooled


  • Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl.
  • Add beans, tuna, fresh herbs and pasta. Toss to coat well.
  • Serve at chilled or at room temperature.


Adapted from: Eating Well
This can be covered and refrigerated for up to 2 days.