White Bean & Tuna Pasta Salad

Name: White Bean & Tuna Pasta Salad
Yield: Serves 6 to 8
Ingredients: 6 oz (170 g) can tuna, drained; 1 to 2 celery stalks, chopped (leafy parts too); 2 cups (500 mL) dry rotini or other small pasta; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; 2 cups (500 mL) dry rotini or other small pasta; 1 garlic clove, crushed; 3 Tbsp (45 mL) red wine or balsamic vinegar; Salt and pepper to taste; Salt and pepper to taste; ¼ cup (60 mL) chopped fresh parsley and/or basil; ¼ cup (60 mL) chopped fresh parsley and/or basil; 3 Tbsp (45 mL) red wine or balsamic vinegar; ¼ cup (60 mL) olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A hard-boiled (or soft-boiled) egg or two is delicious chopped into this salad, which transports well and keeps in the refrigerator without wilting. Grape tomatoes, chunked artichoke hearts, or pitted olives make fine accessories, too. If you start with dry beans, simmer them with a clove of garlic and a bay leaf or sprig of rosemary in the water to boost flavour.

Ingredients

Fish course
Pescatarian
Pasta

Ingredients

Method