Pasta salad vinaigrette with tuna
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Medium Shells, uncooked |
| 2 | tablespoons | Olive oil; plus... |
| 2 | teaspoons | Olive or vegetable oil |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Red wine vinegar |
| 15 | ounces | Canned cannellini beans (white kidney), drained and rinsed |
| 7 | ounces | Roasted red peppers drained and chopped |
| 6½ | ounce | Tuna, drained and flaked |
| ½ | cup | Chopped green onion |
| ⅓ | cup | Chopped fresh parsley |
| Salt | ||
| Freshly ground black pepper | ||
Directions
1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
2. In small bowl, whisk together oil, lemon juice and vinegar.
3. In large bowl, stir together cooled pasta, dressing and remaining ingredients. Cover; refrigerate 2 to 4 hours. 6 servings (1-⅓ cups each).
NUTRITIONAL INFORMATION PER SERVING = 1-⅓ CUP 280 Calories
16 g Protein
40 g Carbohydrate 6 g Total Fat ( 10 mg Cholesterol 410 mg Sodium
[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]