Tuna White Bean Lemon Pasta
A fast pantry pasta with tuna and white beans for staying power and a creamy texture without heavy sauce. Brightened with lemon and garlic for a clean finish.
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Instructions
Wake up your stove and cook that short pasta in salted water until just tender — not mushy! Drain it, then give it a quick rinse under cool water to stop the cooking party.
In a big bowl, whisk together mayonnaise, olive oil, lemon juice, dill or Italian seasoning, salt, and pepper until smooth and zesty.
Add the cooked pasta, drained tuna, thawed peas, diced cucumber, halved cherry tomatoes, and diced red onion if you are feeling fancy. Toss everything together until each piece is coated in that flavorful sauce!
Taste your creation and adjust the salt or lemon if needed. Cover and pop it in the fridge for at least 20 minutes — the flavors will dance even more when chilled!
Nutrition Facts
Per serving
Recipe Notes & Tips
- Use canned salmon if tuna prices are high.
- Add frozen peas in the last minute of pasta boiling for extra veg.
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