4-Bean Tuna Pasta Salad
A colorful and refreshing pasta salad that combines al dente farfalle pasta, protein-rich tuna, and crunchy vegetables, all tossed in a zesty dressing for a quick meal that's perfect for lunch or dinner.
Ingredients
Salad Base
- 8 oz farfalle pasta Serves as the base of the salad, providing a hearty texture.
- 12 oz tuna in water, drained Offers a protein-rich component.
- 15 oz 4-Bean Salad Adds flavor and extra protein.
Vegetables and Herbs
- 1 small red onion, sliced Provides a sharp, tangy crunch.
- 1/4 cup fresh parsley, chopped Adds brightness and freshness.
Dressing
- 1/4 cup apple cider vinegar Brings acidity and tang.
- 1/4 cup olive oil Adds richness and depth.
- 1 tsp kosher salt Enhances flavors.
- 1 tsp garlic powder Infuses a garlicky warmth.
- 1/4 tsp black pepper Adds subtle heat.
Instructions
Preparation
- Cook the farfalle pasta according to the manufacturer's directions until al dente, then drain and set aside.
- Place the drained tuna in a large bowl and flake it using a fork.
- Mix in the 4-Bean Salad, sliced red onion, and freshly chopped parsley to the bowl with the tuna.
- Gently fold in the cooked and cooled pasta with the tuna and vegetable mixture until well integrated.
Dressing and Serving
- In a measuring cup, whisk together apple cider vinegar, olive oil, kosher salt, garlic powder, and black pepper until thoroughly combined.
- Pour the dressing over the salad ingredients and toss to coat everything evenly.
- Cover the bowl and refrigerate for a minimum of 4 hours to allow the flavors to meld.
- Serve the salad cold for a refreshing dish.
Notes
For extra flavor, consider adding diced cucumber, cherry tomatoes, or olives. This dish is ideal for meal prep as it stores well in the fridge for up to four days.