1 (12-oz.) can solid white tuna in spring water, drained and broken into chunks
7 ounces cherry tomatoes, halved (1½ cups)
½ cup thinly sliced red onion (from 1 small onion)
½ cup torn fresh basil
½ cup chopped pitted Castelvetrano olives
½ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon kosher salt
Sat fat 5g
How to Make It
Place water in a large pot, and bring to a boil over high. Add pasta; cook according to package directions, adding green beans during last 4 minutes of cooking. Drain and rinse under cold water; place in a large bowl. Add tuna, tomatoes, onion, basil, olives, oil, vinegar, and salt; toss well.
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