Tuna, Bean & Vegetable Antipasto Salad

INGREDIENTS:2/3 cup large pasta shells, cooked
2 oz. canned kidney beans, drained
¼ cup carrots, sliced, lightly steamed
¼ cup green bell peppers, julienne
¼ cup red bell peppers, julienne
¼ cup red onion, slivered
1 can (3 oz.) solid yellowfin tuna in olive oil, drained
1 tsp. balsamic vinegar
Lettuce leafDIRECTIONS:1. Toss shells with beans a

Register to view the full article

Register to view this article