| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pasta, Salads, Seafood | 4 | Servings | |
INGREDIENTS
| 12 | oz | Pasta, elbows |
| 1/2 | c | Mushrooms, fresh or |
| Marinatd | ||
| 1 | c | Olives, black pitted |
| 6 | Scallions, thinly sliced | |
| 1/2 | c | Parsley, fresh chopped |
| Tuna, 6 1/2 oz cans in | ||
| Water, drained | ||
| 1/4 | c | Wine, white |
| 1/4 | c | Lemon juice |
| 3/4 | c | Olive oil, virgin |
| 1 | T | Mustard, mild prepared |
| 2 | t | Oregano, dried |
| 2 | t | Thyme, dried |
| 2 | T | Garlic, finely chopped |
INSTRUCTIONS
cook pasta according to directions. Rinse in cold water and drain well.Place macaroni, olives, tuna and parsley in a large bowl and toss well. Put the rest of the ingredients in a jar and shake well. Pour over pasta and gently mix well to coat all ingredients. Refrigerate for 2 hours befor serving. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 8.9mg
Sodium: 432.8mg
Potassium: 303.5mg
Carbohydrates: 10.1g
Fiber: 3.2g
Sugar: 1.8g
Protein: 7.2g