Total Time
Prep 15 mins
Cook 12 mins

I make up this salad just about every weekend. Not only is it fresh-tasting and nutritious, but it gets even better with each passing day (in the fridge). I guess I could call this our 'Summer Addiction'.

Ingredients Nutrition


  1. Cook the pasta until al dente.
  2. Drain and run under cold water.
  3. Drain well.
  4. In a large bowl, combine pasta with kidney beans, corn, tuna (including the oil in one tin), onion, peppers and gherkins.
  5. Combine all dressing ingredients and pour over pasta.
  6. Toss to coat and refrigerate for at least 1 hour before serving to cool and blend flavours.
  7. This is great even 2-3 days after making!
Most Helpful

this made a nice lunch for us today, and i have plenty left for lunch tomorrow. i used 1 can of black beans , 1 can of corn, and i added some fresh chopped chives. this is a nice basic dish and i could see adding zucchini, tomatoes, mushrooms or any other fresh veggies you have in your fridge

chia August 02, 2003

Very good tuna/pasta salad that makes a lot of salad--the leftovers are great for lunches during the week. Since we use tuna packed in water, I increased the olive oil to compensate for the lack of oil in our tuna thus using 6 tablespoons (instead of the amount listed) and I also used baby dill pickles instead of gherkins. Thanks Evelyn for posting this tasty salad.

ellie_ July 27, 2003

Evelyn, Thank you so much for the post! I have made this salad 3 times now and everytime it gets better and better! I love the vibrant colours and the sharp contrast of the sour pickles and the sweet corn! As you have said, it does get better with time so make sure you make at least a night ahead for really yummy results.

Catherine Wall March 12, 2008