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Speedy tuna pasta salad

A quick pasta using leftovers from the night before. Makes a great packed lunch

  • Prep: 5 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 238
  • Carbohydrates 31
  • Saturated Fat 1
  • Sugar 3
  • Protein 19
  • Fat 5
  • Fibre 5
  • Salt 0.96

Nutrition per serving

  • Calories 238
  • Carbohydrates 31
  • Saturated Fat 1
  • Sugar 3
  • Protein 19
  • Fat 5
  • Fibre 5
  • Salt 0.96

Ingredients

  • 2 x 220g packs ready-cooked pasta (we used Dolmio Express), or 440g leftover cooked penne (about 200g dried)
  • 100g can tuna in oil
  • 400g can cannellini beans, (borlotti or butterbeans are also good)
  • 1?2 red onion, finely chopped
  • zest and juice 1 lemon
  • large handful parsley

Method

  1. Microwave the cooked penne according to pack instructions. Tip into a bowl. Mix through the remaining ingredients (the warm pasta will really soak up the flavours). If using chilled leftover pasta, simply mix everything together – it will still taste great. Can be kept in the fridge for up to 3 days.

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