Recipe - Pasta Salad Vinaigrette With Tuna

8 ounce Medium Shells, uncooked
2 tablespoon Olive oil; plus...
2 teaspoon Olive or vegetable oil
2 tablespoon Fresh lemon juice
2 tablespoon Red wine vinegar
15 ounce Canned cannellini beans
(white kidney),
drained and rinsed
7 ounce Roasted red peppers
drained and chopped
6 One half ounce Tuna, drained and flaked
One half cup Chopped green onion
1/3 cup Chopped fresh parsley
Salt
Freshly ground black pepper

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 (11/3 cups each).

NUTRITIONAL INFORMATION PER SERVING = 11/3 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 MMRecipes Digest by BobbieB1@aol.com on Jun 2, 1998