Don’t want to cook tonight? With READ 4 Bean Salad, tuna and pasta, you can have an easy cold dinner that’s perfect for any night of the week! You’ll enjoy a flavor explosion in each bite of this recipe with four different types of beans, canned tuna, your favorite pasta, and red onion. AND it's better the longer it stays in the fridge!
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5ouncestuna in waterdrained
1canREAD 4-Bean Saladdrained
⅓cupthinly sliced red onion
¼cupfreshly chopped parsley
⅓cupapple cider vinegar
¼ teaspoonblack pepper
Cook pasta according to manufacturer's directions, and drain.
Put the drained tuna into a large bowl and shred with a fork. Add the READ 4-Bean Salad, onion, and parsley. Add the pasta.
In a one cup measuring cup, whisk together the vinegar, olive oil, salt, garlic powder, and pepper. Pour over the salad ingredients and toss until completely mixed. Cover with a lid or plastic wrap and refrigerate for a minimum of 4 hours.
This is a salad served best cold, and the longer it sits in the fridge, the better it is. It's a great recipe to make the day before or morning of it being served.