Tuna and Bean Salad topped with Asiago

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Tuna and Bean Salad topped with Asiago

Serves: 4


	Ingredients 1 lb medium shells or elbow macaroni 1 can drained chunk light tuna in water 1 can rinsed & drained kidney or pinto beans 1 chopped medium red onion 1/4 cup chopped Italian or curly parsley 1/4 cup chopped ripe olives 2 Tbsp vegetable oil 1/4 cup Dijon mustard 2 Tbsp red wine vinegar 1/4 tsp ground black pepper 2 Tbsp grated Asiago Cheese Salt, to taste

Method

Prepare pasta according to package directions.

While pasta is cooking, combine tuna, beans, onion, parsley and olives in mixing bowl.

In a small bowl, whisk together oil, mustard, vinegar, pepper, and salt to taste.

When pasta is done, drain well and toss with bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently.

Refrigerate and serve cold.

Yields: 4 servings.