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Pasta Shells, Italian Tuna, and Sweet Pea Salad


Italian Pasta Salad

This quick and easy Italian pasta salad features simple ingredients and delicious flavors from rich Italian tuna and my heart-healthy White Bean Purée. 


White Bean Purée

  • One 15-ounce can white beans
  • 1-2 Tablespoon water

For the pasta salad

  • 1 Tablespoon freshly squeezed lemon juice
  • 2 Tablespoons low-fat mayonnaise
  • 1/3 Cup White Bean Purée
  • 1/2 Cup chopped fresh flat-leaf parsley leaves
  • 10-12 Ounces canned Italian tuna in olive oil, drained
  • 2 Cups frozen baby peas, thawed
  • 3 Cups small pasta shells, cooked
  • Salt and freshly ground black pepper, to taste


White Bean Purée

Rinse and drain the beans and place them in a food processor. Add the water and pulse on high until you have a smooth purée. If necessary, use another tablespoon of water to smooth out the purée, but the less water, the better. 

For the pasta salad

In a large serving bowl, whisk together lemon juice, mayonnaise, and White Bean Purée. Add parsley, tuna, peas, and pasta shells and toss to coat evenly. Season with salt and pepper to taste, and serve at room temperature.