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.

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