Tuna and White Bean Pasta Salad

1 lb. uncooked penne

1/2 c. olive oil, plus more for serving

1/4 c. mayonnaise

1/4 c. white wine vinegar

1/4 t. Worcestershire sauce

1 15-oz. can low-sodium cannelini beans, drained and rinsed, divided

1-1/2 t. kosher salt, divided, plus more for water

1 c. thinly sliced celery 

1 c. chopped celery leaves, plus more for garnish

1 c. roughly chopped pitted Castelvetrano olives

1 T. finely chopped fresh sage

1/2 t. freshly ground black pepper plus more for serving

1 7-oz. jar tuna fillets in olive oil, drained

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

While pasta cooks, place oil, mayonnaise, vinegar, Worcestershire sauce, about half of the beans, and 3/4 t. salt in a blender. Process until smooth, about 10 seconds.

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

Add remaining dressing to pasta mixture. Stir in sliced celery, olives, sage, pepper, remaining beans, and remaining 3/4 t. salt. Fold in celery leaves and tuna, without breaking up tuna too much. Transfer to a platter. Drizzle with olive oil and garnish with celery leaves and additional pepper.

Serves 8.

Adapted from Real Simple magazine, July 2020, p. 92.