| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Swiss |
Tuna, Pasta/rice |
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 |
tb |
White vinegar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”