Description
A brightened, lightened version of a forgotten classic. Creamy lemon dressing, cannellini beans, fresh basil, and tuna come together in a pasta salad worth remembering.
Ingredients
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 clove garlic, minced
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 8 oz pasta, cooked, rinsed, and drained (I use Brami lupini bean pasta)
- ¼ cup red onion, finely minced
- 1 can (7 oz) tuna, drained
- 1 can (15.5 oz) cannellini beans, drained and rinsed
- ½ cup fresh basil, chiffonade
Instructions
- In a large bowl, whisk together the lemon juice, lemon zest, garlic, mayonnaise, Greek yogurt, olive oil, salt, and pepper until smooth.
- Add the cooked and cooled pasta, red onion, tuna, cannellini beans, and fresh basil.
- Toss gently until everything is evenly coated. Taste and adjust seasoning as needed.
- Serve immediately or refrigerate until ready to eat.
Notes
Tuna: One can makes a great side dish. Use two cans for a heartier main.
Beans: Cannellini are ideal but great northern or navy beans work well too.
Make-ahead: This salad gets better as it sits. If the dressing thickens in the fridge, loosen with a splash of lemon juice or olive oil before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 284
- Sugar: 1.8 g
- Sodium: 315.4 mg
- Fat: 14.3 g
- Carbohydrates: 27.9 g
- Fiber: 5.2 g
- Protein: 14.3 g
- Cholesterol: 14.2 mg
