Protein Pasta Salad with Tuna and Kidney Beans

A three-portion salad that keeps well in the fridge, so it is worth making ahead.

The pasta contributes 19.8 g of protein per serving (180 g dry across 3, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 180 g dry
• Tinned tuna — 2 tins (about 300 g)
• Tinned kidney beans — 240 g
• Cherry tomatoes — 200 g
• Red onion — half
• Parsley — a handful
• Olive oil — 3 tbsp
• Lemon juice — 2 tbsp
• Salt, pepper

Method

1. Cook the pasta in salted water — 8–10 minutes. Drain, toss with olive oil and leave to cool.
2. Drain and rinse the beans in cold water. Drain the tuna and flake it with a fork.
3. Halve the cherry tomatoes and slice the onion into thin half-moons. To take the edge off the onion, soak it in cold water for 5 minutes and drain.
4. Whisk the olive oil with the lemon juice, salt and pepper.
5. Combine everything in a large bowl, dress, and leave to sit for 10 minutes before serving.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.