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30 minutes
Prep: 20 minutes
Cook: 10 minutes
431 calories per serving view nutrition facts
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| 1 | pound | pasta, elbow macaroni | cooked |
| 12 | ozs | ahi tuna loin | in water, drained, flaked |
| 16 | ozs | red kidney beans | canned, drained |
| 1/2 | cup | onions | chopped |
| 1/4 | cup | parsley leaves | |
| 2 | tablespoon | white vinegar | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | cup | swiss cheese | shredded |
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 599mg | 25% |
| Total Carbohydrate 87.0g | 29% |
| Dietary Fiber 4.0g | 17% |
| Sugars 4.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 6% | Vitamin C | 11% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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