Pennette Salad With Tuna and Green and Yellow Beans

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“In '250 True Italian Pasta Dishes'”
1hr 5mins

Ingredients Nutrition


  1. In a large saute pan, heat 1/4 cup oil over medium heat.
  2. Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes.
  3. Using a slotted spoon, remove garlic and discard.
  4. Add beans, wine and water; decrease heat to low.
  5. Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness).
  6. Transfer to a large bowl and let cool to room temperature.
  7. Meanwhile, in a covered pasta pot over high heat, bring water to a rapid boil; add salt and pennette; cook, uncovered, until pasta is slightly more than al dente.
  8. Drain; spread on a rimmed baking sheet and let cool for 5 minutes.
  9. Add cooled pennette to bean mixture, including accumulated liquid.
  10. Add remaining olive oil, tuna, and basil.
  11. Using a wooden spoon, toss to break up the tuna and coat evenly.
  12. Season to taste with salt and pepper.
  13. Transfer to a large serving platter; serve immediately or refrigerate, covered.
  14. Let stand at room temperature for up to 20 minutes to take the chill off before serving.
  15. Variations--use all green or all yellow beans.
  16. *May substitute penne or cut ziti for the pennette.

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