This Italian pasta salad recipe is so simple, you will not only love eating it, you will love making it! I love this recipe because it’s a nice twist to the typical American Tuna salad or tuna casserole.
Is Italian Tuna Pasta Salad for Lunch or Dinner?
It can be used as a main meal or for lunch. It keeps in the fridge for 3-4 days, and makes a great salad for picnics.
It uses short pasta (but not elbow), beans, herbs, red onion, celery, lemon juice, olive oil and salt/pepper.
Tuna and Pasta – Yes, it Tastes Great Together in this Salad!
When I first made this recipe, my husband was not too thrilled with the idea of tuna. But he loved it!
I think the combination of the tuna and cannellini beans really set this dish apart from many other pasta salads.
Basically, cook the pasta, prep the ingredients and dressing then by the time the pasta is done you mix it all together. It really is that easy!
Keep in mind like most pasta salads, room temperature is best.
It’s healthy and loaded with a balance of carbs and protein. Give it a try!
Watch my video to see how simple the recipe is and why I chose to feature it here.
Italian Tuna Pasta Salad
Here's an easy Italian tuna pasta salad recipe and I'm so happy to share it with you! It's great for side dishes, lunch or parties. Simple, easy and lots of flavor! Enjoy!
Ingredients
- 1 lb short pasta
- 1 TBLE fresh chopped parsley
- 1 7oz can of tuna
- 1 14 oz can cannellini beans drained and rinsed
- 3/4 small red onion sliced thinly
- lemon juice of 1 lemon (about 4 TBLE)
- extra virgin olive oil
- salt and pepper
Instructions
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In a large pan, bring water to a boil.
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Cook the pasta for an al dente texture. Drain and place in large serving bowl. (Do not overcook, it will continue cooking when done.)
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Add in the tuna, beans, onion, celery, parsley and mix well.
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In a separate bowl, mix the lemon juice and olive oil for the dressing then pour over the salad and mix.
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Mix well and set aside for 1 hour covered before you serve (or serve warm).
Recipe Notes
TIP #1: This recipe can be served cold or warm. I tend to eat mine either way.
TIP #2: I would recommend a good tuna like albacore where the meat will be more in chunks and not runny.
TIP #3: Serve with Italian or other artisan bread.
