Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Elbow macaroni - cooked

  2. 12 oz 340g Tuna in water - drained and flaked

  3. 16 oz 454g Dark red kidney beans - canned, drained

  4. 1/2 cup 31g / 1.1oz Onions - chopped

  5. 1/4 cup 59ml Parsley

  6. 2 tablespoons 30ml White vinegar

  7. 1 teaspoon 5ml Salt

  8. 1/4 teaspoon 1 1/3ml Black pepper

  9. 1 cup 146g / 5.1oz Swiss cheese - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black 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 until ready to serve. Per serving: 369 Calories; 5g Fat (12% calories from fat); 25g Protein; 55g Carbohydrate; 22mg Cholesterol; 577mg Sodium Posted to MM-Recipes Digest V4 #632 by on Jun 2, 1997


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