4 Bean Tuna Pasta Salad
PREP TIME: 15 MINUTES |
REFRIGERATION TIME: 4 HOURS
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Ingredients
- 1 can (15 ounces) READ 4 Bean Salad
- 8 ounces farfalle pasta
- 1 can (5 ounces) tuna packed in water, drained
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
Dressing
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Notes
This salad is best served cold, and the longer it sits in the fridge, the better it is. It’s a great recipe to make ahead.
Directions
Makes 4 servings
- Drain bean salad; discard liquid. Place in large bowl.
- Cook pasta according to package directions; drain.
- Add to bowl with bean salad. Shred tuna with fork. Add to bowl with bean salad and pasta; toss gently. Add red onion and parsley.
For Dressing
- In small bowl, whisk together the vinegar, olive oil, salt, garlic powder and pepper. Pour over the salad and toss gently until well combined. Cover and refrigerate for 4 hours.
