Macaroni With Beans & Tuna

Adapted from National Pasta Association

  • 1 lb elbow macaroni, cooked
  • 12 ozs tuna in water, drained and flaked
  • 16 ozs canned dark red kidney beans, drained
  • 1/2 c onions, chopped
  • 1/4 c parsley
  • 2 tbsps white vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 c reduced fat 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.
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Posted: 8/25/1997
Pasta, Rice, & Grains
Rated by 0 users (0.00)
WW Points* : 8.24
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 423
Calories from Fat 66 (16%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 668mg 28%
Potassium 0.8mg 0%
Total Carbohydrate56g 19%
Dietary Fiber 5g 20%
Sugars 5g
Protein 29g 20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.