Recipe By : National Pasta Association
Serving Size : 8 Preparation Time :0:10
Categories : Tuna Pasta/Rice
Amount Measure Ingredient -- Preparation Method
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1 lb elbow macaroni -- cooked
12 ozs tuna in water -- drained and flaked
16 ozs dark red kidney beans, canned -- drained
1/2 c onions -- chopped
1/4 c parsley
2 tbsps white vinegar
1 tsp salt
1/4 tsp black pepper
1 c Swiss cheese -- shredded
Prepare pasta according to package directions. While pasta is cooking,
combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl,
whisk together vinegar, salt, and black pepper. When pasta is done, drain
it well and toss it with the bean mixture. Pour vinaigrette over pasta and
toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready
to serve.
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Per serving: 369 Calories; 5g Fat (12% calories from fat); 25g Protein; 55g
Carbohydrate; 22mg Cholesterol; 577mg Sodium
