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.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 387.7mg||13 %|
|Potassium 347.7mg||9 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.3g|
|Protein 5.3g||8 %|
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Calories per serving: 67
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