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Pasta Tuna Nicoise
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Description
This fresh and light tuna salad is the grown up version of the tuna casserole you had as a kid. Was that just me? It’s also a super fast, throw-together meal that’s perfect for those nights you just don’t feel like cooking.
Ingredients
- 1 pound Whole Grain Pasta
- ½ pounds Fresh Pole Beans
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole Lemon, Juiced
- 2 teaspoons Dried Tarragon
- 1 teaspoon Salt
- 1 teaspoon Freshly Cracked Pepper
- 2 cans (6 Oz. Can) Light Tuna, Rinsed
- 1 can (14 Oz. Can) Cannelini Beans, Rinsed
- 2 cups Cherry Tomatoes, Halved
- 1 whole Red Bell Pepper, Diced
- ½ cups Red Onion, Diced
- ½ cups Fresh Parsley, Chopped
- 2 Tablespoons Fresh Chives, Diced
Preparation
Cook pasta according to package directions.
In a large stock pot bring 2 quarts of salted water to a boil. Add the pole beans and cook for just 2–3 minutes. Remove from heat, drain.
In a small bowl whisk together olive oil, lemon juice, tarragon, salt and pepper.
In a large bowl combine drained tuna, drained and rinsed cannelini beans, cooked pole beans, tomatoes, red bell pepper, onion, cooked pasta, chives and parsley. Toss to combine. Add dressing and toss to coat.
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