Cooking Recipe Pasta Salad Vinaigrette With Tuna

8 oz Medium Shells, uncooked

2 tb Olive oil; plus...

2 ts Olive or vegetable oil

2 tb Fresh lemon juice

2 tb Red wine vinegar

15 oz Canned cannellini beans (white kidney), drained and rinsed

7 oz Roasted red peppers drained and chopped

6 1/2 oz Tuna, drained and flaked

1/2 c Chopped green onion

1/3 c Chopped fresh parsley

Salt

Freshly ground black pepper

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 (1-1/3 cups
each).

NUTRITIONAL INFORMATION PER SERVING = 1-1/3 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]