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Tuna Pasta Salad with Green Beans

Tuna Pasta Salad with Green Beans is full of crunchy and creamy texture and so much healthy goodness!
Course Entree, Salad
Cuisine American, French
Keyword Tuna Pasta Salad
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7 servings
Calories 323 kcal
Author Holly Sander

Ingredients

For The Dressing:

  • ½ cup parsley leaves, finely chopped
  • ¼ cup canola mayonnaise
  • ¾ cup plain whole-milk Greek yogurt or mayo of you prefer
  • 1 teaspoon dried dill, or 2 tablespoons fresh dill
  • 1 tablespoon fresh lemon juice (about ½ lemon)
  • 3 tablespoons water
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For The Salad:

  • ½ pound haricots verts or French green beans, stems trimmed
  • 10 ounces large elbow pasta - cooked in salted water until just barely al dente
  • 1 English cucumber, thickly sliced then quartered
  • 1 pint cherry tomatoes, cut in half
  • 9.2 ounces of your favorite canned tuna, drained (two 4.6 oz cans)
  • 2 celery stalks finely chopped
  • 1/2 medium red onion, chopped
  • 1 tablespoon salt, plus 1 teaspoon salt

Instructions

  1. Combine the dressing ingredients in a small mixing bowl and set aside.
  2. Add several cups of ice cubes and cold water to a large bowl. Then bring a large stock pot of water with a teaspoon of salt to a boil. Add the beans to the boiling water and cook for 2-3 minutes. Drain the beans, then add them to the ice water, allowing them to sit for 5 minutes. Drain and cut the beans into 1½ - inch pieces on the diagonal.
  3. In that same large stockpot, bring water to a rolling boil over medium-high heat. Stir in the tablespoon of salt. Add pasta and cook according to the package instructions, stirring occasionally until the pasta is al dente. Drain the pasta.
  4. Add cooked pasta, beans, cucumber, tomatoes, tuna, celery, and onions to a large mixing bowl. Drizzle on the dressing and fold gently until everything is combined.
  5. Chill or serve immediately.

Recipe Notes

You can save the water from the green beans and reuse it for the pasta to save time. If you do this, only add 2 more teaspoons of salt to the water to cook the pasta.