1 lb Uncooked Medium Shells
-OR Elbow Macaroni OR -other medium pasta shape 12 1/4 oz Chunk light tuna in water
— drained 16 oz Canned kidney beans
-OR pinto beans, -rinsed and drained 1/2 md Red onion — chopped
1/4 c Chopped parsley
-(Italian or curly) 1/4 c Chopped ripe black olives
2 tb Red wine vinegar
Salt to taste 1/4 ts Freshly ground black pepper
2 tb Grated Asiago cheese
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)