Pin A vibrant, protein-packed pasta salad featuring flaky tuna, creamy white beans, and a zesty chili-lime dressing. Perfect for lunchboxes, picnics, or a quick weeknight meal.
This recipe quickly became a favorite in my house for its bright flavors and effortless preparation.
Ingredients
- Pasta: 250 g (9 oz) short pasta (penne fusilli or farfalle)
- Protein & Beans: 1 can (160 g/5.6 oz drained) tuna in olive oil or water and 1 can (400 g/14 oz drained and rinsed) cannellini or great northern beans
- Vegetables: 1 small red onion finely diced 1 red bell pepper diced 75 g (1 cup) cherry tomatoes halved 1 small cucumber diced 2 tbsp chopped fresh parsley
- Dressing: 3 tbsp extra virgin olive oil Juice of 1 lime 1 tbsp red wine vinegar 1 garlic clove minced 1 tsp chili flakes (adjust to taste) 1 tsp Dijon mustard 1/2 tsp sea salt 1/4 tsp black pepper
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Combine Ingredients:
- In a large mixing bowl combine the cooked pasta drained tuna white beans red onion bell pepper cherry tomatoes cucumber and parsley.
- Make Dressing:
- In a small bowl whisk together the olive oil lime juice red wine vinegar minced garlic chili flakes Dijon mustard salt and pepper until emulsified.
- Dress Salad:
- Pour the dressing over the pasta mixture and toss gently to combine ensuring all ingredients are coated.
- Season & Chill:
- Taste and adjust seasoning if needed Chill for at least 15 minutes before serving for best flavor.
Pin This pasta salad often brings my family together for quick lunches or laid-back weekend picnics.
Notes
For extra heat add sliced fresh chili or a dash of hot sauce Substitute chickpeas for white beans if desired Excellent served on a bed of baby spinach or arugula Pair with a crisp Sauvignon Blanc or light rosé.
Required Tools
Large pot Colander Large mixing bowl Small bowl Whisk Chefs knife Cutting board
Nutritional Information
Per serving Calories 410 Total Fat 12 g Carbohydrates 52 g Protein 24 g
Pin This quick and tasty salad is sure to become your go-to for healthy and flavorful meals.
Recipe FAQ
- → What type of pasta works best for this salad?
Short pasta shapes like penne, fusilli, or farfalle hold the dressing and ingredients well, keeping each bite flavorful and balanced.
- → Can I substitute the tuna with another protein?
Yes, canned salmon or cooked chicken can be used as alternatives, maintaining the protein-rich aspect and complementing the beans and vegetables.
- → How spicy is the chili-lime dressing?
The dressing has a gentle heat from chili flakes, which can be adjusted to taste by adding more or less, or omitting entirely for a milder profile.
- → What are good side options to serve with this dish?
This salad pairs wonderfully with fresh greens like baby spinach or arugula and complements crisp white wines such as Sauvignon Blanc or light rosé.
- → Is there a recommended storage method for leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness and flavor.