Best 2 Tuna And Bean Pasta Salad Recipes

Looking for a quick, easy, and delicious meal that provides a healthy dose of protein and fiber? Then tuna and bean pasta salad is the perfect dish for you. Made with just a handful of simple ingredients, this versatile salad can be tailored to suit your taste preferences. Whether you prefer a creamy, tangy, or garlicky dressing, there are endless variations to explore. And best of all, this salad can be enjoyed as a light lunch, a hearty dinner, or even a refreshing snack. So, grab your ingredients and get ready to whip up a delicious tuna and bean pasta salad that will satisfy your taste buds and keep you feeling energized all day long.

Let's cook with our recipes!

TUNA AND BEAN PASTA SALAD

Tuna and Bean Pasta Salad image

This is a favorite around our house! It's realtively low in fat, has tons of fibre and is great for next day lunches too! I prefer to eat this just with oil and lemon, but my husband adds some mayonaise for a creamy texture.

Provided by Headhunter

Categories Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

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

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

WHITE BEAN AND TUNA PASTA SALAD

White Bean and Tuna Pasta Salad image

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.

Provided by AmyZoe

Categories Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

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

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.

Tips:

Choose the right pasta. Short pasta shapes, like penne, rotini, or macaroni, are ideal for this salad because they can hold the other ingredients well.
Cook the pasta al dente. This means cooking it until it is just tender but still has a slight bite to it. Overcooked pasta will be mushy and not as flavorful.
Use high-quality tuna. Look for tuna that is packed in water or olive oil, and avoid tuna that is packed in mayonnaise or other sauces. Solid white tuna is the best choice for this salad.
Drain and rinse the beans. This will help to remove the excess starch and salt from the beans.
Chop the vegetables into small pieces. This will help them to evenly distribute throughout the salad.
Use a light dressing. A simple vinaigrette or mayonnaise-based dressing is a good choice for this salad. Avoid using heavy dressings, such as ranch or thousand island dressing, which can overwhelm the other flavors in the salad.
Serve the salad immediately. This salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Tuna and bean pasta salad is a delicious and easy-to-make dish that is perfect for a summer potluck or picnic. It is also a great way to use up leftover tuna and beans. With a variety of ingredients and flavors, this salad is sure to please everyone at your table.

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