Mixed Bean Tuna Pasta Salad Recipes

4-BEAN TUNA PASTA SALAD

Steps:

• Cook pasta according to manufacturer's directions, and drain.
• Put the drained tuna into a large bowl and shred with a fork. Add the READ 4-Bean Salad, onion, and parsley. Add the pasta.
• In a one cup measuring cup, whisk together the vinegar, olive oil, salt, garlic powder, and pepper. Pour over the salad ingredients and toss until completely mixed. Cover with a lid or plastic wrap and refrigerate for a minimum of 4 hours.

PASTA SALAD WITH TUNA AND BEANS

Steps:

• 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.

TUNA AND BEAN SALAD

Steps:

• Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
• In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
• In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

EASY TUNA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
• Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
• Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

TUNA AND BEAN PASTA SALAD

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• 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.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.

MIXED BEAN, TUNA & PASTA SALAD

Steps:

• Blanch green beans until just tender, drain and set aside. Drain beans into colander and rinse with fresh water. Drain tuna and then mix thoroughly in a bowl with a generous squeeze of lemon, salt, pepper, and oregano (to taste). If tuna was packed in water not oil, add a drizzle of olive oil as well. Combine all ingredients (along with chopped fresh herbs) and mix gently. Add lemon juice, olive oil, salt and pepper to taste.

PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES

Steps:

• 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.
• Add the tuna, celery, white beans and olives to the bowl with the pasta.
• 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.

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
• Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
• Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
• Pour the dressing over the pasta salad and toss until well coated.
• Garnish with the celery leaves and serve immediately.
• Enjoy!

MIXED BEAN PASTA SALAD

Steps:

• Cook the pasta according to the packet instructions, drain, place in a bowl and leave to cool.
• Add the peppers and beans to the pasta and stir to combine.
• Mix together all the remaining ingredients and pour over the pasta salad. Toss well, divide between four serving bowls and serve.

MEXICAN TUNA & BEAN SALAD

Steps:

• Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

STORECUPBOARD TUNA BEAN SALAD

Steps:

• Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
• Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

PASTA SALAD WITH MARINATED TOMATOES AND TUNA

Steps:

• Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
• Bring a large pot of water to a boil and season generously with salt.
• Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
• Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.