Originally posted by david
1 lb Uncooked Medium Shells OR Elbow Macaroni (or any med.pasta shape)
12 1/4 oz Chunk light tuna in water drained
16 oz Canned kidney beans OR pinto beans, rinsed and drained
1/2 med. Red onion; chopped
1/4 C Chopped parsley (Italian or curly)
1/4 C Chopped ripe black olives
2 TBS Red wine vinegar
Salt to taste
1/4 Tsp Freshly ground black pepper
2 TBS Grated Asiago cheese
Prepare pasta according to package directions. While pasta is
cooking, combine tuna, beans, onion, parsley and olives in a mixing
bowl. In a small bowl, whisk together vinegar, salt and pepper.
When pasta is done, drain it well and toss it with the bean mixture.
Pour vinaigrette over pasta and toss well. Spoon cheese over pasta
and toss gently. Refrigerate and serve cold
Sorry!
