Tested till perfect Tuna, White Bean and Pasta Salad with Basil

Tuna, White Bean and Pasta Salad with Basil

Pack this in a container with separate compartments — the pasta tossed with some dressing in one, the eggs, tuna and red pepper in other compartments. Your child will have fun building the salad and it won't become soggy while it waits in the fridge at school for lunchtime.

By The Canadian Living Test Kitchen

Source: Canadian Living's Weekends: Spring 2003

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 cups 2cupsgemelli pasta
  • 2 cans (each 6 oz/170 g) 2cans (each 6 oz/170 g)water-packed solid white tuna
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)white kidney beanwhite kidney beans or romano beans, drained and rinsed
  • 3 3hard-cooked eggs, quartered
  • 1 cup 1cupthinly sliced celery
  • 1/2 cup 1/2cupchopped roasted sweet red pepperroasted sweet red peppers


  • 3 tbsp 3tbspwine vinegar
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tsp 1tspDijon mustard
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupfinely chopped fresh basil
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In large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cold water. Drain again.

Dressing: In large bowl, whisk together vinegar, oil, mustard, garlic, salt, sugar and pepper; stir in basil.

Drain tuna and break into chunks; add to dressing along with pasta and beans; toss. Arrange eggs, celery and roasted red peppers in concentric rings on top. Toss at the table just before serving.

Nutritional Information Per serving: about

cal 332 pro 22g total fat 11g sat. fat 2g
carb 35g fibre 7g sodium 719mg

% RDI:

calcium 5 iron 18 vit A 10 vit C 37
folate 43
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