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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
kosher salt |
1/2 pound wagon wheel pasta |
1 cup canned tuna, drained and flaked |
1 cup sliced celery |
1 cup canned white beans, drained and rinsed |
1/2 cup olives, pitted and chopped |
1/2 cup mayonnaise |
3 tablespoons sour cream |
1 1/2 tablespoons lemon juice |
1/2 cup chopped fresh mixed herbs |
freshly ground pepper |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
2. Add the tuna, celery, white beans and olives to the bowl with the pasta.
3. Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
4. Photograph by Kang Kim
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