Recipe number 47106 is

Pasta Salad Vinaigrette With Tuna

The ingredients are:
8 oz Medium Shells, uncooked 2 tbsp Olive oil, plus... 2 tsp Olive or vegetable oil 2 tbsp Fresh lemon juice 2 tbsp 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 cup Chopped green onion 1/3 cup Chopped fresh parsley Salt Freshly ground black pepper

The recipe yield is:
6 Servings

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 [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]

Salads; Pasta; Fish

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