Name: Pasta Salad Vinaigrette with Tuna
Ingredients: 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

[Thoughts about truth]: 1. Thinking you know the truth isn’t arrogant or intolerant; arrogance comes from having the wrong convictions about how to treat people who don’t share it with you. 2. The whole point of searching for truth is to find it; saying that the important thing in life isn’t having truth but searching for it is like saying that the important thing in sickness isn’t getting well but seeing doctors. 3. Reasoning depends on faith; falsely placed faith will keep you from the truth, but rightly placed faith will help you find it. 4. It doesn’t make sense that there is no truth because then it wouldn’t even be true that there isn’t. 5. It doesn’t make sense to claim truth can’t be found because to claim anything at all is to imply that the claim is true. 6. The biggest and most important truths aren’t harder to find than the little ones; in fact they’re easier because God has provided help. 7. Truth isn’t whatever you sincerely believe; only a mighty magician could make something true just by thinking it. 8. Popular agreement doesn’t make a statement true; people have been swallowing nonsense since the world began. 9. The slogan that truth is whatever works isn’t a pathway to the truth; it’s a wall to keep it out.

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains		Salads, Pasta, Fish	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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