Recipe for Pasta Salad Vinaigrette with Tuna

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
8 oz	Medium Shells, uncooked
2 tbl	Olive oil, plus...
2 tsp	Olive or vegetable oil
2 tbl	Fresh lemon juice
2 tbl	Red wine vinegar
15 oz	Canned cannellini beans (white kidney), drained and rinsed
7 oz	Roasted red peppers drained and chopped
1/2 oz	Tuna, drained and flaked
1/2 cup	Chopped green onion
1/3 cup	Chopped fresh parsley
	Salt

Instructions:

Instructions: 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).

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