Cook pasta according to package directions. Drain and rinse under cold running water; drain again.
In a large bowl, stir together broth, vinegar, oil, salt and pepper until blended. Add cooked pasta, beans, roasted peppers, onion and parsley; toss to mix and coat.
Break tuna into bite-size pieces and add to bowl; toss gently.
My edited version of Weight Watcher's White Bean Tuna Pasta Salad. WW's recipe calls for 12 oz canned tuna, 3/4 of a can of the beans, and grated lemon peel. I hate trying to grate lemon peel, and using an 11 oz. family size packet of tuna with a full can of the beans makes this faster to whip together without changing the taste.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.