Tuna, Bean and Vegetable Antipasto Salad

RH Staff

Yield: 1 serving.

² /3 cup large pasta shells, cooked
2 oz. kidney beans, canned, drained
¹ /4 cup carrots, sliced, lightly steamed and cooked
¹ /4 cup green bell peppers, julienne
¹ /4 cup red bell peppers, julienne
¹ /4 cup red onion, slivered
1 can Genova^® Tonno, Solid Yellowfin Tuna with Olive Oil (3 oz.), drained
1 tsp. balsamic vinegar
1 leaf loose-leaf lettuce

Toss shells with beans and vegetables. Add tuna (leave in chunks) to salad and toss gently. Sprinkle balsamic vinegar over salad and toss gently.

To plate: Place lettuce leaf on plate. Place salad on lettuce leaf and garnish as desired.

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