| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Swiss | Pasta/rice, Tuna | 8 | Servings |
INGREDIENTS
| 1 | lb | Elbow macaroni, cooked |
| 12 | oz | Tuna in water, drained and |
| flaked | ||
| 16 | oz | Dark red kidney beans |
| canned drained | ||
| 1/2 | c | Onions, chopped |
| 1/4 | c | Parsley |
| 2 | T | White vinegar |
| 1 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | c | Swiss cheese, shredded |
INSTRUCTIONS
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. Per serving: 369 Calories; 5g Fat (12% calories from fat); 25g Protein; 55g Carbohydrate; 22mg Cholesterol; 577mg Sodium Recipe by: National Pasta Association Posted to MC-Recipe Digest V1 #632 by matejka@bga.com on Jun 2, 1997
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