Tuna, Pasta and Bean Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 510 |
| pro | 28 g |
| total fat | 25 g |
| carb | 52 g |
This colourful salad makes a satisfying meal. Serve with thick slices of fresh bread.
Ingredients
- 3 cups rotini pasta
- 1 can Red kidney beans, (19 oz/540 mL) drained and rinsed
- 4 green onions, chopped
- 2 sweet green peppers, chopped
- 1/2 cup sliced black olives
- 2 cans (each 7 oz/198 g) chunk tuna, drained
- 2 tomatoes, chopped
- 1 head leaf lettuce, or 2 bunches watercress
- Dressing
- 1/3 cup red wine vinegar
- 1/4 cup lemon juice
- 3 large cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil or vegetable oil
Preparation
In large pot of boiling water, cook pasta for about 7 minutes or until tender but firm. Drain, rinse under cold water and drain again.
Dressing: Meanwhile, in small bowl, combine vinegar, lemon juice, garlic, oregano, salt and pepper; slowly whisk in olive oil.
In large bowl, combine pasta, beans, green onions, green peppers and olives; toss lightly with half of the dressing. (Can be covered and reftigerated for up to 1 day.) Toss in tuna, tomatoes and remaining dressing. Line plates with lettuce and top with salad.
- Keywords : Main Course; Tuna; Pasta; Boil; Beans;
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