Title: Pasta salad vinaigrette with tuna
 Categories: Salads, Pasta, Fish
      Yield: 6 Servings
 
      8 oz Medium Shells, uncooked
      2 tb Olive oil; plus...
      2 ts Olive or vegetable oil
      2 tb Fresh lemon juice
      2 tb 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 c  Chopped green onion
    1/3 c  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 (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
  
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