Tuna and Bean Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
2. Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
3. Drain and wash beans and add to tuna.
4. 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.
5. Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
6. Add chopped onion, garlic, celery, carrot, bell pepper.
7. Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
8. Stir and serve immediately or refrigerate for use up to 2 days later.
9. Add mayonaise to large bowl mixture or individual servings - if desired.
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