Shells with Beans and Tuna
Ingredients
- 1 pound pasta, elbow macaroni ⓘ
- 12 1/4 ounces tuna, canned drained ⓘ
- 16 ounces red kidney beans ⓘ
- 1/2 medium red onion ⓘ
- 1/4 cup parsley leaves chopped
- 1/4 cup black olives chopped, ripe ⓘ
- 2 tablespoons red wine vinegar ⓘ
- 1 x salt to taste
- 1/4 teaspoon black pepper freshly ground ⓘ
- 2 tablespoons asiago cheese grated ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
237
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).