Shells with Beans and Tuna

• 1 pound pasta, elbow macaroni
• 12 1/4 ounces tuna, canned drained
• 16 ounces red kidney beans
• 1/2 medium red onion
• 1/4 cup parsley leaves chopped
• 1/4 cup black olives chopped, ripe
• 2 tablespoons red wine vinegar
• 1 x salt to taste
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons asiago cheese grated

1. Prepare pasta according to package directions.
2. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.
3. In a small bowl, whisk together vinegar, salt and pepper.
4. When pasta is done, drain it well and toss it with the bean mixture.
5. Pour vinaigrette over pasta and toss well.
6. Spoon cheese over pasta and toss gently.
7. Refrigerate and serve cold.

pasta, tuna, red kidney, red onion, parsley, black olives, red wine vinegar, salt, black pepper, asiago cheese

Taken from recipeland.com/recipe/v/shells-beans-tuna-37249 (may not work)