Best Tuna And Bean Pasta Salad Recipes

White Bean and Tuna Pasta Salad image

Provided by AmyZoe

Categories Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

Cook the pasta according to package directions. Run under cool water and drain well and transfer to a bowl.
Add the beans, flake in the tuna, and add the celery, parsley, and/or basil.
In a small jar or bowl, shake or whisk together the oil, vinegar, and garlic.
Drizzle over the salad and toss to coat.
Season with salt and pepper and serve or refrigerate until needed.

Tuna and Bean Pasta Salad image

Provided by Headhunter

Categories Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
Drain and wash beans and add to tuna.
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.
Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
Add chopped onion, garlic, celery, carrot, bell pepper.
Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
Stir and serve immediately or refrigerate for use up to 2 days later.
Add mayonaise to large bowl mixture or individual servings - if desired.

Nutrition Facts : Calories 725.6, Fat 17.4, SaturatedFat 2.6, Cholesterol 19.3, Sodium 285.7, Carbohydrate 112.7, Fiber 10.7, Sugar 4.4, Protein 37.4