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Fish: Macaroni with Beans and Tuna

Source of Recipe

Adapted from National Pasta Association
WW Points
8 servings

1 lb elbow macaroni, cooked
2 tbsps white vinegar
12 ozs tuna in water, drained and flaked
16 ozs dark red kidney beans, canned, drained
1/4 tsp black pepper
1/2 c onions, chopped
1 c reduced fat Swiss cheese, shredded
1/4 c parsley

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.

One serving equals: Calories 408...Total Fat 8 g... Cholesterol 44 mg...Protein 29 g...Sodium 344 mg... Carbohydrates 53 g...Fiber 6 g ++++ WWP: 8.7