Macaroni with Beans & Tuna
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, elbow macaroni
cooked |
|
| 12 | ozs |
ahi tuna loin
in water, drained, flaked |
*
|
| 16 | ozs |
red kidney beans
canned, drained |
*
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
parsley leaves
|
|
| 2 | tablespoon |
white vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, elbow macaroni
cooked |
|
| 12 | ozs |
ahi tuna loin
in water, drained, flaked |
*
|
| 16 | ozs |
red kidney beans
canned, drained |
*
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
parsley leaves
|
|
| 3E+1 | ml |
white vinegar
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
swiss cheese
shredded |
|
Directions
Prepare pasta according to package directions.
While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl.
In a small bowl, whisk together vinegar, salt, and black 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 until ready to serve.
