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Pasta salad vinaigrette with tuna
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| Artist: |
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| Categories: |
Dressings, Fish, Pastas & Noodles, Salads, Seafood, Vinaigrette |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | Cook pasta according to package directions; drain. | | 2 | Rinse with cold water to cool quickly; drain well. | | 3 | In small bowl, whisk together oil, lemon juice and vinegar. | | 4 | In large bowl, stir together cooled pasta, dressing and remaining ingredients. | | 5 | Cover; refrigerate 2 to 4 hours. | | 6 | 6 servings (1-1/3 cups each). | | 7 | 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 [ |
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