Mixed Bean Tuna Pasta Salad Recipes

Steps:

• Cook the pasta according to package directions. Run under cool water and drain well and transfer to a bowl.
• Add the beans, flake in the tuna, and add the celery, parsley, and/or basil.
• In a small jar or bowl, shake or whisk together the oil, vinegar, and garlic.
• Drizzle over the salad and toss to coat.
• Season with salt and pepper and serve or refrigerate until needed.

Steps:

• Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
• Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
• Drain and wash beans and add to tuna.
• Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
• Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
• Add chopped onion, garlic, celery, carrot, bell pepper.
• Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
• Stir and serve immediately or refrigerate for use up to 2 days later.
• Add mayonaise to large bowl mixture or individual servings - if desired.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the tuna, celery, white beans and olives to the bowl with the pasta.
• Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

Steps:

• Drain four-bean mix, rinse and drain.
• Drain and flake tuna.
• Quarter cherry tomatoes.
• Finely chop gherkins.
• Cook pasta in a large pot of boiling salted water as per manufacturer's instructions until al dente. Drain well.
• Place pasta, beans, tuna, cherry tomatoes and gherkins in a large bowl.
• Whisk mayonnaise, white vinegar and fresh parsley in a small bowl until combined. Season with salt and pepper.
• Add mayonnaise mixture to pasta, tossed until combined.
• Serve pasta salad with fresh fruit (a complete and healthy lunch for adult or child).

Steps:

• In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
• In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
• Taste and adjust seasonings, if desired.

Steps:

• Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
• Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

Steps:

• Cook the pasta according to the packet instructions, drain, place in a bowl and leave to cool.
• Add the peppers and beans to the pasta and stir to combine.
• Mix together all the remaining ingredients and pour over the pasta salad. Toss well, divide between four serving bowls and serve.

Steps:

• Blanch green beans until just tender, drain and set aside. Drain beans into colander and rinse with fresh water. Drain tuna and then mix thoroughly in a bowl with a generous squeeze of lemon, salt, pepper, and oregano (to taste). If tuna was packed in water not oil, add a drizzle of olive oil as well. Combine all ingredients (along with chopped fresh herbs) and mix gently. Add lemon juice, olive oil, salt and pepper to taste.

Steps:

• Drain Tuna. Drain Sweetcorn, drain and rinse Mixed Bean Salad. Combine all ingredients in a bowl and season well.
• Serve alongside a Jacket Potato if using.

Steps:

• Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.