Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Tuna and Beans Salad Topped with Asiago

Servings: 8


12 ounces medium pasta shells, elbow macaroni or other medium pasta shape
1 (12-1/4 ounces) can chunk light tuna in water, drained
1 (15.5 ounces) can kidney or pinto beans, rinsed and drained
1/2 medium red onion, chopped
1/4 cup flat-leaf or curly parsley, chopped
1/4 cup ripe olives, chopped
2 tablespoons vegetable oil
1/4 cup Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
Salt to taste
1/2 cup Wisconsin asiago cheese, grated

Cooking Directions:

Prepare pasta al dente 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 oil, Dijon mustard, vinegar, pepper, and salt to taste.

When pasta is done, drain it well and toss with bean mixture. Pour vinaigrette over pasta and toss well. Add cheese and toss gently. Refrigerate and serve cold.

Enter the food name below and we'll give you a few ideas.