Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings

This easy pasta salad has got it all: soft cannellini beans, crunchy celery, salty Castelvetrano olives, and meaty tuna. Each bite has a slick of delicious, Caesar-like dressing, thanks to a clever (and quick) combination of beans, mayonnaise, vinegar, and Worcestershire. Don’t skip the celery leaves; they bring bitter balance to each bite. Shopping tip: It’s worth splurging on the nicest sustainable tuna you can buy. The flavor will do this recipe wonders. Serve with a medium-bodied white wine that can stand up to the rich flavors of this dish.

Gallery

Credit: Jennifer Causey

Recipe Summary

total:
1 hr
hands-on:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain; transfer to a large bowl.

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  • While pasta cooks, place oil, mayonnaise, vinegar, Worcestershire sauce, about half of beans, and ¾ teaspoon salt in a blender. Process until smooth, about 10 seconds.

  • Stir three-fourths of mayonnaise dressing (about 1 cup) into hot pasta in bowl. Let pasta mixture cool, tossing occasionally, until room temperature, about 30 minutes.

  • Add remaining dressing to pasta mixture. Stir in sliced celery, olives, sage, pepper, remaining beans, and remaining ¾ teaspoon salt. Fold in celery leaves and tuna, taking care not to break up tuna too much. Transfer to a platter. Drizzle with oil and top with celery leaves and several grinds of pepper.

Chef's Notes

Blended beans are the secret (healthy!) ingredient in this creamy, Caesar-ish dressing.

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