A protein-packed pasta dish featuring tuna, white beans, fresh veggies, and a zesty chili-lime dressing.
# Components:
→ Pasta
01 - 9 ounces short pasta (penne, fusilli, or farfalle)
→ Protein & Beans
02 - 1 can (5.6 ounces drained) tuna in olive oil or water
03 - 1 can (14 ounces drained and rinsed) cannellini or great northern beans
→ Vegetables
04 - 1 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved
07 - 1 small cucumber, diced
08 - 2 tablespoons chopped fresh parsley
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - Juice of 1 lime
11 - 1 tablespoon red wine vinegar
12 - 1 garlic clove, minced
13 - 1 teaspoon chili flakes
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper
# Directions:
01 - Boil pasta in salted water following package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta, tuna, white beans, red onion, bell pepper, cherry tomatoes, cucumber, and parsley.
03 - Whisk olive oil, lime juice, red wine vinegar, minced garlic, chili flakes, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
04 - Pour dressing over pasta mixture and toss gently to coat all ingredients evenly.
05 - Refrigerate for at least 15 minutes before serving to enhance flavors; adjust seasoning if necessary.
