Beans and Tuna Pasta Salad

Beans and Tuna Pasta Salad



16 ounces (4 cups) Pasta Growers Elbow Macaroni

1/2 cup olive oil or vegetable oil

1/2 cup red wine vinegar

1/2 teaspoon salt

1/4 teaspoon black ground pepper

1 (15-ounce) can kidney beans, rinsed and drained

1/2 cup black olives, sliced

2 large tomatoes, seeded and chopped

1 medium red onion, thinly sliced

2 (6 1/8-ounce) cans tuna, drained


  Directions Prepare elbow macaroni according to package directions. Pour olive oil, red wine vinegar, salt and pepper into tightly sealed container and shake well. In a large bowl combine kidney beans, black olives, tomatoes, red onion and tuna. Add pasta and pour dressing over; toss until well coated. Refrigerate at least one hour before serving. Servings 6 Additional Serving Sizes