Tuna And Bean Pasta Salad Recipe

Name: Tuna And Bean Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (184 g) can tuna in water; 1 (16 ounce) can red kidney beans; 4 cups cooked whole wheat pasta (penne is best); 1/4 sweet onion, finely diced; 2 -3 garlic cloves, finely chopped; 2 celery ribs, finely diced; 2 carrots, finely diced; 1/2 sweet red pepper, finely diced; 6 sun-dried tomatoes; 10 kalamata olives (optional); 1/4 cup olive oil; 1 teaspoon dried mustard; 1 teaspoon dried oregano; 1 teaspoon dried basil or 4 -5 fresh basil leaves, finely chopped; 1/2 lemon, juice of; salt and pepper; fat-free mayonnaise

Servings: persons

1 (184 g) can tuna in water
1 (16 ounce) can red kidney beans
4 cups cooked whole wheat pasta (penne is best)
1/4 sweet onion, finely diced
2 -3 garlic cloves, finely chopped
2 celery ribs, finely diced
2 carrots, finely diced
1/2 sweet red pepper, finely diced
6 sun-dried tomatoes
10 kalamata olives (optional)
1/4 cup olive oil
1 teaspoon dried mustard
1 teaspoon dried oregano
1 teaspoon dried basil or 4 -5 fresh basil leaves, finely chopped
1/2 lemon, juice of
salt and pepper
fat-free mayonnaise

1
Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
2
Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
3
Drain and wash beans and add to tuna.
4
Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
5
Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
6
Add chopped onion, garlic, celery, carrot, bell pepper.
7
Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
8
Stir and serve immediately or refrigerate for use up to 2 days later.
9
Add mayonaise to large bowl mixture or individual servings - if desired.

1228

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (184 g) can tuna in water, 1 (16 ounce) can red kidney beans, 4 cups cooked whole wheat pasta (penne is best), 1/4 sweet onion, finely diced, and more.

Yes, Tuna And Bean Pasta Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna And Bean Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions