Tuna Pasta Salad with White Beans and Olives
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 ounce) package pasta (medium shells) | |
| 1 can (14 oz.) canned white beans | Drained and rinsed |
| 1 red bell pepper | |
| 2 cups canned tuna | |
| ¼ cup black olive, pitted and sliced | |
| ½ cup light mayonnaise | |
| 1 tablespoon lemon juice | |
| 1/2 teaspoon grated lemon zest | (optional) |
| 1 clove garlic | Washed, peeled and minced |
| ¼ cup light sour cream | |
| 1/4 cup red onion | Washed, peeled and finely chopped |
| 1 teaspoon salt | |
| 1 pinch ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. | |
| 2 | In a large bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, sour cream, salt and pepper. Whisk to combine. | |
| 3 | Add pasta, tuna, red onion, beans, bell pepper and Toss to coat. Refrigerate for 1 hour. |
Posted in Seafood Lunch Recipes
