Tuna Green Bean Pasta Salad

Lentil pasta makes for a great alternative to traditional grain-based pasta due to its elevated protein and fiber content. Derived from legumes, lentil pasta naturally contains higher levels of plant-based protein, which is essential for muscle repair, immune function, and overall bodily maintenance. Additionally, its rich fiber composition promotes digestive health, aids in maintaining stable blood sugar levels, and contributes to a feeling of fullness.

When combined with tuna, a lean source of high-quality animal protein and rich in omega-3 fatty acids, the meal becomes exceptionally nourishing and satisfying. The omega-3 fatty acids support cardiovascular health and cognitive function, while the additional protein enhances satiety and helps sustain energy levels throughout the day. This pairing results in a well-rounded, nutrient-dense dish that is both filling and beneficial for overall health.

Print Recipe

Tuna Green Bean Pasta Salad

Course: Salad

Cuisine: Mediterranean

Keyword: beans, high fiber, make-ahead meals, high protein

Ingredients

• 1.5 cups cooked lentil pasta → 13g protein
• 1 can 3 oz drained tuna → 20g protein
• ½ cup green beans steamed or sautéed
• ¼ cup cherry tomatoes halved
• 2 tbsp red onion thinly sliced
• 1 tbsp pesto
• 1 tsp extra virgin olive oil
• Sea salt & black pepper to taste
• Optional: squeeze of lemon fresh basil for garnish

Instructions

• Cook the pasta according to package instructions. Drain and set aside.
• Steam or sauté the green beans until just tender.
• In a large bowl, combine the cooked pasta, tuna, green beans, tomatoes, and red onion.
• Drizzle with olive oil, add the pesto, and toss to combine.
• Season with salt, pepper, and a squeeze of lemon juice if desired.
• Serve warm or chilled. Top with fresh basil for a fresh finish.

Notes

Nutrition (approx.):
• Protein: ~28g
• Carbs: ~35–40g
• Fat: ~15–18g (from olive oil, tuna, and pesto)
• Fiber: ~8–10g