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Pasta Salad Vinaigrette with Tuna

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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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