Tuscany Tuna, Bean and Pasta Salad Directions
Makes 6 servingsSalad
8-oz small shell pasta
1 (16-oz) can small white beans (cannellini beans)
1 can tuna in oil, drained
1 medium red onion, chopped
1 Tbsp chopped fresh parsley
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed or finely minced
1/2 tsp salt
1/4 tsp ground sage leaves
Tuscany Tuna, Bean and Pasta Salad DirectionsGet ready
Assemble ingredients and equipment. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.
Meanwhile, rinse beans under cold water and set aside to drain.
Drain tuna, discarding oil, and break into rough chunks. Set aside
Following instructions on the package, cook until al dente. Drain well.
In a large bowl, whisk together all Dressing ingredients.
Assemble and refrigerate salad
After first reserving a portion of the Dressing in a small screw-top jar, to the large bowl, add the cooked pasta, rinsed and drained beans, onions, and parsley. Mix well to evenly distribute the Dressing. Cap jar of Dressing and cover bowl.
Then, refrigerate reserved Dressing and the salad four hours,stirring salad occasionally.
Just before serving, use a fork to whisk the reserved Dressing; pour it over the salad and toss well. Taste salad and adjust seasonings and serve immediately.
Tuscany Tuna, Bean and Pasta Salad Notes
- Adapts Nina Graybill and Macine Rapoprt. The Pasta Salad Book (Washington, DC: Farragut Publishing Company, 1984), 122.
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Page Last Modified 21 June 2016