Save to Pinterest A vibrant, protein-packed pasta salad featuring flaky tuna, creamy white beans, and a zesty chili-lime dressing. Perfect for lunchboxes, picnics, or a quick weeknight meal.
This pasta salad quickly became a favorite in our house because it combines fresh ingredients with bold flavors that keep everyone asking for seconds.
Ingredients
- Pasta: 250 g (9 oz) short pasta (penne, fusilli, or farfalle)
- Protein & Beans: 1 can (160 g/5.6 oz, drained) tuna in olive oil or water, 1 can (400 g/14 oz, drained and rinsed) cannellini or great northern beans
- Vegetables: 1 small red onion, finely diced, 1 red bell pepper, diced, 75 g (1 cup) cherry tomatoes, halved, 1 small cucumber, diced, 2 tbsp chopped fresh parsley
- Dressing: 3 tbsp extra virgin olive oil, Juice of 1 lime, 1 tbsp red wine vinegar, 1 garlic clove, minced, 1 tsp chili flakes (adjust to taste), 1 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp black pepper
Instructions
- Step 1:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2:
- In a large mixing bowl, combine the cooked pasta, drained tuna, white beans, red onion, bell pepper, cherry tomatoes, cucumber, and parsley.
- Step 3:
- In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, minced garlic, chili flakes, Dijon mustard, salt, and pepper until emulsified.
- Step 4:
- Pour the dressing over the pasta mixture and toss gently to combine, ensuring all ingredients are coated.
- Step 5:
- Taste and adjust seasoning if needed. Chill for at least 15 minutes before serving for best flavor.
Save to Pinterest My family loves gathering around the table to enjoy this refreshing salad, especially on warm days when something light yet filling is perfect.
Notes
For extra heat, add sliced fresh chili or a dash of hot sauce. Excellent served on a bed of baby spinach or arugula. Pair with a crisp Sauvignon Blanc or light rosé.
Required Tools
Large pot, colander, large mixing bowl, small bowl, whisk, chefs knife, cutting board.
Allergen Information
Contains fish (tuna) and mustard. Pasta may contain gluten use gluten-free pasta for a gluten-free version. Double-check all canned and packaged ingredients for allergy information.
Save to Pinterest This spicy tuna and white bean pasta salad is a quick, delicious meal that can be enjoyed any day of the week.
Recipe FAQs
- → What type of pasta works best?
Short pasta like penne, fusilli, or farfalle holds the dressing well and blends nicely with the other ingredients.
- → Can I use fresh tuna instead of canned?
Yes, seared fresh tuna can be used for a different texture, though canned tuna offers convenience and consistent flavor.
- → How spicy is the chili-lime dressing?
The dressing provides a gentle heat from chili flakes which can be adjusted to taste by increasing or reducing the amount.
- → Is there a suitable alternative for white beans?
Chickpeas are a great substitute for white beans, offering a similar creamy texture and mild flavor.
- → Can this dish be served cold or warm?
It is best served chilled or at room temperature to allow flavors to meld, making it ideal for picnics or light meals.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light rosé complements the zesty flavors and protein-packed profile beautifully.