A colorful pasta salad with tuna, white beans, fresh veggies, and a zesty chili-lime dressing.
# What You Need:
→ Pasta
01 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Protein & Beans
02 - 1 can (5.6 oz drained) tuna in olive oil or water
03 - 1 can (14 oz drained and rinsed) cannellini or great northern beans
→ Vegetables
04 - 1 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved
07 - 1 small cucumber, diced
08 - 2 tbsp chopped fresh parsley
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - Juice of 1 lime
11 - 1 tbsp red wine vinegar
12 - 1 garlic clove, minced
13 - 1 tsp chili flakes (adjust to taste)
14 - 1 tsp Dijon mustard
15 - 1/2 tsp sea salt
16 - 1/4 tsp black pepper
# Steps:
01 - Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooked pasta, drained tuna, white beans, red onion, red bell pepper, cherry tomatoes, cucumber, and parsley.
03 - Whisk olive oil, lime juice, red wine vinegar, minced garlic, chili flakes, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Pour dressing over the pasta mixture and toss gently to coat evenly.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 15 minutes before serving to enhance flavors.
