Créé avec l’IA
Tuna and Bean Pasta Salad
20 min Facile
Ingrédients
4 Portions
- fusilli pasta2 cups
- tuna in olive oil, drained1 can
- cannellini beans, rinsed and drained1 can
- arugula1 cup
- cherry tomatoes, halved1/2 cup
- red onion, thinly sliced1/4 cup
- extra virgin olive oil1/4 cup
- lemon juice2 tablespoons
- garlic clove, minced1 clove
- Salt and pepperto taste
- Fresh parsley, chopped for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Once cooked, drain and rinse under cold water to cool.
- 2
In a large mixing bowl, combine the drained tuna, rinsed cannellini beans, arugula, halved cherry tomatoes, and thinly sliced red onion.
- 3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and pepper to create a dressing.
- 4
Pour the dressing over the pasta and vegetable mixture and toss until everything is well coated.
- 5
Taste and adjust the seasoning with more salt and pepper if needed.
- 6
Garnish with chopped fresh parsley before serving.
- 7
Serve the pasta salad chilled or at room temperature. Enjoy!
