Pasta Salad Vinaigrette With Tuna
| 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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Nutrition (calculated from recipe ingredients)
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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