Description
A no-cook, protein-packed salad that tastes like summer in the South of France. It’s perfect for a quick weeknight dinner or make-ahead lunch.
Ingredients
For the vinaigrette:
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1 garlic clove, minced
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Zest and juice of 1 lemon
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1 tablespoon Dijon mustard
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1 small shallot, finely chopped
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2 tablespoons chopped fresh parsley
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? cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper, to taste
For the salad:
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8 – 12 ounces oil-packed tuna, drained
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1 (15 oz) can cannellini beans, rinsed and drained
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4 ounces short-cut pasta (you can use chickpea or other gluten-free pasta if desired – I used half a box of Banza)
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4 cups arugula
- 1/2 cups pitted black olives, halved
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1/2 thinly shaved shallot
Instructions
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Cook the pasta according to package directions. Drain and rinse under cool water. Set aside.
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Make the vinaigrette: In a mason jar, combine garlic, lemon zest and juice, Dijon mustard, shallot, parsley, and olive oil. Season with salt and pepper. Secure the lid and shake well until emulsified.
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Assemble the salad: In a large mixing bowl, combine the cooked pasta, tuna, beans, arugula, shaved shallot, and olives. Drizzle with the vinaigrette and toss gently until everything is well coated.
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Serve immediately (Highly recommend toasted sourdough or crusty baguette on the side!) or store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
Keywords: tuna white bean salad