Genoese Pasta Salad


  • 4 ounces farfalle pasta, cooked al dente
  • 5 tablespoons extra-virgin olive oil
  • ½ cup chopped red onion
  • 1 ½ cups chopped fresh plum tomatoes
  • 2 cups cooked navy or Great Northern beans
  • 6 ounces tuna packed in oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup chopped flat-leaf parsley
  • Salt to taste
  • Freshly ground pepper to taste

Instructions In a large serving bowl, toss the cooked pasta with the other ingredients, except for the parsley. Garnish with the parsley.

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