White Bean and Tuna Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You can also add a hard-boiled egg or 2 to this recipe as well as grape tomatoes, chunked artichoke hearts, or pitted olives. If you are starting with dry beans, simmer with a clove of garlic and a bay leaf or sprig of rosemary to the water to boost flavor. This is a quick and easy pasta salad with great flavors. Recipe courtesy of Spilling the Beans. Ingredients:
2 cups rotini pasta (or other small pasta) |
2 cups white beans, cooked (or 19 oz can, drained) |
6 ounces tuna, drained |
1 -2 celery rib, chopped (leafy parts too) |
1/4 cup parsley (chopped) or 1/4 cup basil (chopped) |
1/4 cup olive oil |
3 tablespoons red wine vinegar or 3 tablespoons balsamic vinegar |
1 garlic clove, crushed |
salt |
pepper |
Directions:
1. Cook the pasta according to package directions. Run under cool water and drain well and transfer to a bowl.
2. Add the beans, flake in the tuna, and add the celery, parsley, and/or basil.
3. In a small jar or bowl, shake or whisk together the oil, vinegar, and garlic.
4. Drizzle over the salad and toss to coat.
5. Season with salt and pepper and serve or refrigerate until needed.
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