Pasta Salad with Cannellini Beans and Tuna

By Lv2Cook

Ingredients

• 3 cups uncooked penne (about 10 ounces tube-shaped pasta)
• 1 cup (2-inch) sliced asparagus (about 1/2 pound)
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 1 tablespoon minced pitted green olives
• 1 tablespoon water
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup chopped tomato
• 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
• 1 (7-ounce) bottle roasted red bell peppers drained and sliced
• 1 (6-ounce) can chunk light tuna in water drained

Preparation

Step 1

Cook pasta in boiling water 6 minutes. Add asparagus; cook an additional 6 minutes. Drain pasta mixture. Rinse with cold water; drain well.

Combine juice and next 6 ingredients (juice through salt). Combine pasta mixture, olive mixture, tomato, beans, bell peppers, and tuna in a bowl; toss gently.

Serving Size: 1 1/2 cups