Ingredients
- 1/2 onion (red chopped)
- 450 gr kidney beans (canned)
- 350 ml tuna in water (chunk light drained)
- 200 gr shells (uncooked)
- 34 gr ripe black olives (chopped)
- 16 gr asiago cheese (grated)
- 7 gr parsley (chopped)
- 1 gr black pepper (freshly ground)
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. Each serving provides: 329 Calories; 23.3 g Protein; 46.5 g Carbohydrates; 5.4 g Fat; 16.7 mg Cholesterol; 458 mg Sodium. Calories from Fat: 15% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
