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Pasta Shells with Tuna and Vegetables

6 1/8 oz. Tuna, packed in water
3 Tbsp. canola oil
3 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. salt
Freshly ground black pepper
8 oz. fresh green beans
2 stalks celery, cut at 45 degree angle into thin crescent slices
1 small red bell pepper, seeded & cut into julienne strips
1 Tbsp. capers (optional)
1/4 cup minced fresh parsley
8 oz. small pasta shells, cooked


Combine oil, vinegar, mustard, salt and pepper. Break Tuna into small pieces and add to dressing. Trim beans. Cook in pan of boiling water until crisp-tender, 10-12 minutes. Drain in colander and rinse under cold water. Cut beans into 1/2 inch pieces. Add to Tuna mixture. Add remaining ingredients. Toss to mix thoroughly.


Serves 4-6



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