Butter Bean and Tuna Pasta Salad

    30 min

    This is a delicious pasta salad that is a meal on its own. If you bring this to a picnic, you need little else but a bottle of wine and something sweet for dessert!

    26 people made this

    Serves: 8 

    • 175g fusilli pasta
    • 3 hard-boiled eggs, chopped
    • 2 (170g) tins tuna, drained and flaked
    • 90g grated Cheddar cheese
    • 2-3 sticks celery, chopped
    • 1/2 small onion, finely chopped
    • 100g roasted red peppers, chopped
    • 1/2 (400g) tin butter beans, drained
    • 150g mayonnaise
    • 1/2 lemon, juiced
    • 1/2 teaspoon paprika
    • salt to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Boil pasta in salted water for 8 to 10 minutes or until al dente; drain and cool.
    2. In a large bowl, combine pasta, eggs, tuna, Cheddar cheese, celery, onion, roasted red pepper and butter beans. Whisk together mayonnaise, lemon juice and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

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    Reviews in English (24)


    Easy to make and very tasty. Good for work lunches.  -  12 Feb 2017


    Hubby has a bad cold, and this has always been his comfort food of choice. Stuck with no car today, I had to rely solely on ingredients in my pantry. Because this is such a basic recipe, this fit my needs perfectly. I omitted the onion and cheese and substituted frozen green peas for the lima beans, keeping all else the same. My roasted red peppers were particularly mushy, so they didn't stay in chunky pieces--but actually, it made the salad take on an attractive color and speckled appearance that made it very pretty! Good and satisfying tuna pasta salad, with much room for flexibility with the ingredients. Hubby was a happy camper!  -  04 Dec 2008  (Review from Allrecipes US | Canada)


    I have made this recipe twice since April - my family loves it! It calls for the perfect amount of everything, including the mayo. It is a perfect balance of crunchy and substance (pasta / beans). I will make this often in summer months. Thanks Laurie and Roger!  -  03 Jun 2004  (Review from Allrecipes US | Canada)