Note: for the tuna, I used 2 regular 5 oz cans, and used black beans for the beans.

Shells with Beans and Tuna

1 lb Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
12.25 oz can chunk light tuna in water, drained
16 oz can kidney or pinto beans, rinsed and drained
1/2 medium red onion, chopped
1/4 cup chopped Italian or curly parsley
1/4 cup chopped ripe black olives
2 Tbs red wine vinegar
Salt to taste
1/4 tsp freshly ground black pepper
2 Tbs grated Asiago cheese

1. Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.

2. In a small bowl, whisk together vinegar, salt and pepper.

3. 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 and serve cold.

Servings: 6

Source: http://www.ilovepasta.org/recipes.html