Tuscan Tuna Bean Pasta Salad
This recipe was inspired by Weight Watcher's White BeanTuna Pasta Salad (6 points), which I changed up to make the recipe easier.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
low sugar
low fat
ww
summer
quick
salads
main dish
tuna
italian
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
dairy free
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup red onion diced
- 4 ounces uncooked whole-wheat pasta fusilli
- 1/3 cup(s) fat-free reduced-sodium chicken broth
- 1/4 cup(s) red wine vinegar
- 1 1/2 tablespoons olive oil extra-virgin
- 15 ounces cannellini beans canned, drained and rinsed
- 6 1/2 ounces roasted red peppers water-packed, drained, cut into 1-inch pieces
- 1/3 cup parsley fresh, coarsely chopped
- 11 ounces water-packed tuna fish drained (family size package of tuna)
- 4 teaspoons capers
- 1 teaspoon real lemon lemon juice
- Carbohydrate 9.71917849638625 g
- Cholesterol 0 mg
- Fat 2.01074134157083 g
- Fiber 1.46321500868623 g
- Protein 5.31576249945458 g
- Saturated Fat 0.276291068963458 g
- Serving Size 1 1 Serving (294g)
- Sodium 387.655034199 mg
- Sugar 8.25596348770002 g
- Trans Fat 0.282735415044584 g
- Calories 67 calories
Cook pasta according to package directions. Drain and rinse under cold running water; drain again. In a large bowl, stir together broth, vinegar, oil, salt and pepper until blended. Add cooked pasta, beans, roasted peppers, onion and parsley; toss to mix and coat. Break tuna into bite-size pieces and add to bowl; toss gently.
