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Tuna & White Bean Pasta Salad
Course
Salad
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Ingredients
3
tablespoons
lemon juice
2
tablespoons
extra-virgin olive oil
1
clove
garlic
minced
⅛
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
Instructions
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.
Notes
Adapted from:
Eating Well
This can be covered and refrigerated for up to 2 days.