Pasta Salad with Tuna and Beans
This easy make-ahead meal is bursting with fresh veggies, lemon zest, and toasted pine nuts—perfect for meal prep or a light dinner.
Servings 4
Calories 392kcal
Ingredients
- 6 oz whole wheat penne
- 15 oz can cannelini beans drained and rinsed
- 6 oz tuna canned in water drained
- 1 red pepper diced
- ¼ c scallions diced
- 2 celery stalks diced
- ¼ c parsley minced
- 1 tomato diced
- ¼ c pine nuts toasted
- 2 tbs extra virgin olive oil
- Juice and zest of one lemon
- Salt and pepper to taste
Instructions
- Cook whole wheat penne in salty water according to package directions (about 8 minutes for whole wheat.)
- Place pasta in a large bowl and mix in beans, tuna, red pepper, scallions, celery, parsley and tomato.
- Toast pine nuts in a dry pan over medium heat for about 5-6 minutes until brown; set aside to cool.
- Meanwhile, drizzle olive oil, lemon zest and lemon juice over the pasta salad and mix well.
- Take a bite to check for seasoning and add salt and pepper if needed.
- Sprinkle on toasted pine nuts before serving.
Nutrition
Calories: 392kcal | Carbohydrates: 54.6g | Protein: 24.1g | Fat: 14.9g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 536mg | Fiber: 12.6g
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