Italian Tuna Pasta Salad Recipe

There are lots of tangy flavours and fresh rocket in this Italian tuna pasta salad. Fun changes were made to an old recipe. It's great for a light lunch or as a side dish.

– 8 ounces farfalle pasta – 3 ounces arugula, roughly chopped – 8 ounces tuna packed in oil, drained – 15 ounce can cannellini beans, rinsed and drained – ½ cup roasted red bell peppers, diced – ½ cup kalamata olives, diced – 2 stalks celery, diced – ¼ cup red onion, diced – 2 tablespoons olive oil – 2 tablespoons red wine vinegar – salt and pepper to taste



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Boil some salty water in a pot. Keep cooking the farfalle until it's just al dente. Rinse with cold water and drain. Set away.

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Put the cannellini beans, red pepper, olives, celery, red onion and rocket in a big bowl. When the pasta is cool, add it and gently toss it in.

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Toss the salad after adding the olive oil and vinegar. Add salt and pepper to taste if you think it needs it. Serve right away.

Also See

Italian Easter Pie | Pizza Rustica Recipe