Tuscan Pasta Salad with White Beans and Herbs
This Mediterranean pasta salad features tender white beans, sweet cherry tomatoes, and a bright garlic lemon dressing for a fresh, flavorful side dish or light lunch.
Ingredients
Salad Ingredients
- 1 1/2 cups dry ditalini or small shell pasta
- 1 can 15 ounces cannellini beans, rinsed and drained
- 1 cup cherry tomatoes halved
- 1/3 cup finely diced red onion
- 1 1/2 tablespoons drained capers
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely minced fresh rosemary
Lemon Dressing
- 1/3 cup extra virgin olive oil
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 garlic cloves minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Optional Topping
- 1 can 5 ounces oil-packed tuna, drained and flaked
Instructions
- Bring a large pot of well-salted water to a boil, then cook the pasta according to the package directions until al dente.
- Drain the pasta into a colander, rinse briefly with cold water to stop the cooking, and let it drain thoroughly.
- In a large serving bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until well combined.
- Add the drained pasta, cannellini beans, cherry tomatoes, red onion, capers, chopped parsley, and rosemary to the bowl with the dressing.
- Toss everything gently until the pasta and vegetables are evenly coated in the dressing.
- Cover the bowl and let the salad rest in the refrigerator for 20 minutes before serving so the pasta absorbs the flavors.
- Give the salad a gentle toss just before serving, and scatter the flaked tuna over top if you are using it.