Tuna Cannellini Pasta Salad with Creamy Herb Dressing Time: 25 minutes
1 1/4 cups farfalle, fusilli, whatever you have on hand
1 tbs good olive oil
1 can tuna (9 oz)
1 can Cannellini beans, 15oz (450gr) white kidney beans, or any bean of choice
1/2 cup green olives
1 cup cherry tomatoes
2 - 3 stalks sliced celery, about 2/3 - 1 cup
1 tbs fresh snipped tarragon
1 tbs fresh snipped chives
Creamy Dressing
Cook pasta according to package directions. When done, drain, rinse with cool water, put in a large bowl and toss with 1 tbs olive oil. Open, drain and rinse beans. Open and drain tuna. Cut cherry tomatoes and olives in half. Slice celery - diagonally is nice. Snip herbs. Make dressing. Add half of the dressing to the pasta and toss gently to coat. Break up tuna and add to pasta, toss to combine. Add tomatoes, celery, olives, beans and herbs and toss lightly. Taste and add as much more dressing as desired. I used it all. Serve.
Creamy Herb Dressing
1/2 cup plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil - the good stuff
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
Cooking for Two? Or more?
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