Speedy tuna pasta salad
By Emma Lewis
A quick pasta using leftovers from the night before. Makes a great packed lunch
- Prep:5 mins
No cook - Serves 4
- Easy
Nutrition per serving
- kcal 238
- fat 5g
- saturates 1g
- carbs 31g
- sugars 3g
- fibre 5g
- protein 19g
- salt 0.96g
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
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.
