I'm not crazy about mayo so this is my attempt to create a pasta and tuna salad without it. Let me know what you think!

Ingredients

112	g. (1/3 package) Whole Wheat Pasta
1 1/2	tbsp extra virgin olive oil
1	lg. red pepper, diced
1	tsp garlic
1/2	cup shallots, diced
74	g. (1/6 can) pinto beans
5	oz. (1 can) Solid White Albacore Tuna in Water
1	tbsp cilantro, diced
1	tbsp vinegar
1/2	tsp cumin
1	tsp crushed red pepper
1	salt
1	pepper

Directions

1. Add shells to a large pot of boiling and salted water. Cook following the directions in the package. You can use any pasta type you like although I prefer those with nooks and crannies (elbows, shells, etc.) for this recipe. I strongly recommend you use whole wheat pasta (I didn't here because my husband doesn't like it much.) When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
   
   
2. Meanwhile, heat the olive oil in a large nonstick frying pan over medium heat. Add the shallots, pepper, garlic and 1/2 the diced red pepper. Cook until the shallots are translucent.
   
   
3. Add the beans, tuna and 1/4 cup of the hot pasta water. Lower the heat and cook for 1-2 minutes. (I eat beans with everything but feel free to remove if you don't like them.)
   
   
4. Stir in the cilantro, vinegar, cumin and the crushed red pepper. Gently fold in the cooked pasta and the rest of the diced red peppers, adding more reserved pasta water if necessary. (I like to taste the "vinegar bite" but if you don't, feel free to reduce the amount of vinegar.)
   
   
5. Could be served hot or cold.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in sugar High in manganese High in vitamin A Very high in vitamin C