Title: Pasta Salad Vinaigrette with Tuna
Categories: Salads, Pasta, Fish
Yield: 6 Servings

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
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by BobbieB1@aol.com on Jun 2, 1998