Meals and Courses

Tuna and Bean Pasta Salad

cook 20 mins
Tags: Quick eats
  • 150 g (5 oz) penne
  • 75 g (3 oz) green beans, trimmed and halved
  • 200 g (7 oz) can tuna steak in sunflower oil, drained and broken into chunks
  • 200 g (7 oz) canned kidney beans, rinsed and drained
  • 50 g (2 oz) antipasti roasted peppers from a jar, drained and chopped
  • 2 spring onions, chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • salt and pepper
  • Cook the penne in a saucepan of lightly salted boiling water for 10 minutes, or until just tender, adding the green beans for the final 5 minutes. Drain and rinse under cold running water, then drain again.
  • Place the pasta and green beans in a bowl with the tuna, kidney beans, peppers and spring onions.
  • In a small bowl, whisk together the vinegar, mustard and oil. Season, then pour the dressing over the salad and toss lightly to mix.
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