Tuna, Pasta and Bean Salad

Author: Canadian Living

This colourful salad makes a satisfying meal. Serve with thick slices of fresh bread.

  • Portion size 6 servings


  • 3 cups rotini pasta
  • 1 Red kidney beans (19 oz/540 mL) drained and rinsed
  • 4 green onions chopped
  • 2 sweet green peppers chopped
  • 1/2 cup sliced black olive
  • 2 chunk tuna drained
  • 2 tomatoes chopped
  • 1 leaf lettuce or 2 bunches watercress
  • 1/3 cup red wine vinegar
  • 1/4 cup lemon juice
  • 3 garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil


In large pot of boiling water, cook pasta for about 7 minutes or until tender but firm. Drain, rinse under cold water and drain again.

Dressing: Meanwhile, in small bowl, combine vinegar, lemon juice, garlic, oregano, salt and pepper; slowly whisk in olive oil.

In large bowl, combine pasta, beans, green onions, green peppers and olives; toss lightly with half of the dressing. (Can be covered and reftigerated for up to 1 day.) Toss in tuna, tomatoes and remaining dressing. Line plates with lettuce and top with salad.


Nutritional facts <b>Per serving:</b> about

  • Protein 28 g
  • Calories 510.0
  • Total fat 25 g
  • Total carbohydrate 52 g
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Tuna, Pasta and Bean Salad