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]

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