PASTA SALAD VINAIGRETTE WITH TUNA
8 oz medium shell shaped pasta, uncooked
2 tbsp plus 2 tsp olive oil or vegetable oil
2 tb fresh lemon juice
2 tb red wine vinegar
1 (15 oz) can canned cannellini beans (white kidney), drained and rinsed
1 (7 oz) jar roasted red peppers, drained and chopped
1 (6 1/2 oz) can tuna, drained and flaked
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
salt and freshly ground black pepper
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In small bowl, whisk together oil, lemon juice and vinegar.
In large bowl, stir together cooled pasta, dressing and remaining ingredients. Cover; refrigerate 2 to 4 hours.
Servings: 6 (1-1/3 cups each)
Adapted from source: Hershey Foods Corporation, 1995
8 oz medium shell shaped pasta, uncooked
2 tbsp plus 2 tsp olive oil or vegetable oil
2 tb fresh lemon juice
2 tb red wine vinegar
1 (15 oz) can canned cannellini beans (white kidney), drained and rinsed
1 (7 oz) jar roasted red peppers, drained and chopped
1 (6 1/2 oz) can tuna, drained and flaked
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
salt and freshly ground black pepper
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In small bowl, whisk together oil, lemon juice and vinegar.
In large bowl, stir together cooled pasta, dressing and remaining ingredients. Cover; refrigerate 2 to 4 hours.
Servings: 6 (1-1/3 cups each)
Adapted from source: Hershey Foods Corporation, 1995
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