This easy Tuna Pasta Salad is packed with protein, veggies and great flavor.
Is spring a busy season for you? Do you find it hard to get a healthy and delicious meal on the table at night? This Tuna Pasta Salad doesn’t take long and is packed with amazing flavors. I rely on quick and easy meals like this for busy weeknights, and this one is so delicious that it will be in our menu plan rotation through the summer. The whole family loves it!
Pasta salads are a great way to get vegetables into your family (and yourself!), and they’re easy to pack with protein like meat, fish or beans. I like to use either whole wheat pasta or the protein variety to add even more nutrients to this simple meal. Another thing I love about pasta salads is that it’s easy to change up the ingredients if you’re missing one or want to add more veggies. We often use herbs and vegetables from our summer garden in recipes like this. Just choose what you and your family enjoy, or even what’s leftover in the fridge from other meals!
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Ready to try some more easy pasta salad recipes? We also love Spinach Feta Pasta Salad and Tortellini Chickpea Pasta Salad. You can tell I love the combo of veggies and beans! We have evening swim meets throughout the summer, and I love making pasta salads ahead of time that can be packed in lunchboxes to eat on the run. Works great if you’re a soccer or baseball family, too!
What is your favorite type of pasta salad?
Easy Tuna Pasta Salad
Tuna Pasta Salad
Ingredients
- 12 oz pasta
- 1/2 cup lightly packed sage leaves
- 2 Tbsp olive oil
- 2 cloves garlic - minced
- 1 15 oz can Great Northern beans - drained and rinsed
- 1 pint grape tomatoes - halved
- 1 cup black olives - halved
- 2 3 oz cans tuna packed in water - drained and broken in chunks, 5oz
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cook pasta until al dente (tender to the bite). Scoop out 1/2 cup of cooking water and set aside. Then, drain pasta.
- While pasta is cooking, finely chop 2 sage leaves and set aside. Cut remainder of sage into thin slices.
- In a skillet, heat olive oil over medium heat. Saute garlic fro 20 seconds, then stir in sliced sage and beans and heat for 1 minute.
- Remove from heat and add tomatoes and olives.
- In a large bowl, toss together pasta, tuna, bean mixture, salt and pepper. If needed, add reserved cooking water to moisten and loosen pasta.
- Sprinkle with chopped sage and serve warm.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Note–since all the prep is done while the water boils for the pasta and while the pasta cooks, it all comes together in around 20 minutes. Such a quick and delicious meal!
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