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overhead view of a white bowl filled with bean and pasta salad with cubes of mozzarella cheese and feta cheese dotting the top with a sprig of parsley on top a vintage metal spoon rests in the bowl a sprig of thyme a small glass bowl filled with cracker squares a few forks and a white linen towel surround the bowl

Greek Tuna & Bean Pasta Salad


Description

Greek Tuna & Bean Pasta Salad!  Dressed in a fresh and zingy lemony dressing! Packed with feta and mozzarella cheese, crunchy cucumbers and tangy olives! The perfect dish for summer picnics or a quick lunch! 


Scale

Ingredients

For the Dressing:

1  1/2 cups full-fat mayonnaise

Two medium cloves garlic, minced

1/4 cup + 2 Tablespoons fresh lemon juice

zest of two large lemons

1 1/2 teaspoons minced fresh thyme leaves

1/2 teaspoon fine sea salt

Black pepper, to taste

dash of cayenne pepper

1/3 cup minced fresh chives {optional, but completely awesome!}

For the Salad:

6 ounces elbow macaroni

1/4 cup sliced black olives

1/3 cup halved pitted kalamata olives

3/4 cup thinly sliced celery {about three stalks}

1 1/2 cups diced English cucumber, about 1/2 a cucumber

1/2 cup minced yellow onion

1/2 cup cubed mozzarella cheese

1 1/2 cups crumbled feta cheese

Two five-ounce cans albacore tuna packed in water, drained

One 15-ounce can cannellini beans, drained and rinsed

2/3 cup parsley leaves, minced


Instructions

Make the Dressing:

In a medium bowl whisk together the ingredients for the dressing until well combined. Place in the refrigerator while you prepare the salad ingredients.

For the Salad:

  1. Cook the elbow macaroni in a large stockpot of boiling salted water according to the package directions.  Drain in a colander and rinse thoroughly with cold water for a minute or two. {I cooked my pasta for about six minutes~ I like it al dente!}
  2. Place the salad ingredients and cooked pasta into a large bowl. Pour one cup of the dressing over the salad. Reserve about a half cup of the dressing for serving at the table.
  3. Stir to coat the ingredients with the dressing.
  4. Chill until serving time or enjoy right away!

Notes

  • Excellent served with a crisp, chilled Pinot Grigio {just sayin’!}
  • Pasta salad will keep in the fridge for three days.
  • If you have some pepperoncini, they will be fantastic sprinkled on each serving! 
  • Category: Dinner
  • Method: Boil
  • Cuisine: Greek

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