4 Bean Tuna Pasta Salad

PREP TIME: 15 MINUTES
REFRIGERATION TIME: 4 HOURS
Courtesy of: 365 Days of Baking and More

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

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad; discard liquid. Place in large bowl.
  2. Cook pasta according to package directions; drain.
  3. 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:

  1. 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.
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Note:

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.

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