Pasta Salad Vinaigrette With Tuna

Where does [evil] come from, then? The only way to get a bad thing is to take a good thing and spoil it. For example, darkness isn’t made up from nothing; you get it by blocking the light. Disease isn’t made up from nothing; you get it by ruining health. Notice that this doesn’t work the other way around – you can’t get light by blocking darkness or health by ruining disease. So God created only good things, but some of them have been spoiled.

J. Budziszewski

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

INGREDIENTS

8	oz	Medium Shells, uncooked
2	T	Olive oil, plus…
2	t	Olive or vegetable oil
2	T	Fresh lemon juice
2	T	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
280	c	alories 16 g Protein 40 g Carbohydrate 6 g Total, 10 mg

INSTRUCTIONS

1998    
Cook pasta according to package directions; drain. Rinse with cold
water to cool quickly; drain well. In small bowl, whisk together oil,
lemon juice and vinegar. 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  Cholesterol 410 mg Sodium Recipe by Cathy Luchetti's Hot
Flash  Cookbook Posted to MM-Recipes Digest  by BobbieB1@aol.com on Jun
2,

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“Jesus: there is no substitute”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 727 Calories From Fat: 88 Total Fat: 10g Cholesterol: 0mg Sodium: 84.2mg Potassium: 3060.3mg Carbohydrates: 123.8g Fiber: 28.4g Sugar: <1g Protein: 40.8g