Marry tuna, pasta, green beans and carrots with an herby white wine vinaigrette.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 small shallot, minced
- 1 cup trimmed, chopped green beans
- 8 ounces dried farfalle
- One 5-ounce can solid white tuna, preferably packed in olive oil, drained
- 1/2 cup torn fresh basil leaves
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced celery
- 1/4 cup thinly sliced fresh chives
- 2 medium vine-ripe tomatoes, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 453 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 15 mg |
| Sodium | 564 mg |
Reviews
This was great with a few extra things- I found the recipe as is to be a bland. I added a bunch more vinegar (and some red wine vinegar), some garlic
Powder, more salt. and chilli flakes. I didn’t celery or chives because I didn’t have any, but did extra carrots and it was very good.
Powder, more salt. and chilli flakes. I didn’t celery or chives because I didn’t have any, but did extra carrots and it was very good.
Sounded good. A lot of work chopping, etc. for a basically meh result. Like my husband said, it’s edible and he loves pasta salads. This one goes in the recycle bin. Won’t be making again.
Good recipe! Very easy, most ingredients are already on hand. For our taste we added a splash of red wine vinegar and a sprinkle more of salt and pepper to perk it up a bit – but good recipe as is.