Best 2 Tuna And Bean Pasta Salad Recipes

Indulge in a symphony of flavors with our delectable Tuna and Bean Pasta Salad, a culinary masterpiece that tantalizes your taste buds. This vibrant salad combines the protein-packed goodness of tuna, the hearty texture of beans, and the vibrant crunch of fresh vegetables, all harmoniously blended with a zesty dressing. Dive into this refreshing and nutritious dish, perfect for a light lunch or a satisfying dinner. Discover variations of this classic, including a Mediterranean-inspired version with sun-dried tomatoes and olives, a spicy kick with a zesty chili dressing, and a vegetarian delight with tofu and roasted vegetables. Embark on a culinary journey with our Tuna and Bean Pasta Salad, a versatile dish that will become a staple in your recipe repertoire.

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:

For the best flavor, use high-quality tuna. Look for tuna that is packed in water or olive oil, and avoid tuna that is packed in brine.
If you don't have any canned beans on hand, you can use dried beans. Just be sure to soak them overnight before cooking them.
Feel free to add other vegetables to the salad, such as chopped carrots, celery, or bell pepper.
If you want a creamier salad, you can add a dollop of mayonnaise or Greek yogurt.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Tuna and bean pasta salad is a delicious, healthy, and easy-to-make dish that is perfect for lunch or dinner. It is also a great way to use up leftover tuna and beans. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.