Creamy tuna and pasta salad

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For the dressing: 1 can (1 pound) cannellini (white kidney beans), drained and rinsed 1 cup plain low-fat yogurt 3 tablespoons olive oil 3 cloves garlic 2 teaspoons lemon juice 1/4 teaspoon salt For the salad: 12 ounces tricolor rotelle (corkscrew shaped pasta) 1 package (10 ounce) frozen Italian green beans, thawed and drained 1 can (6 1/2 ounces) light or white tuna in water, drained and flaked 1 medium size red onion, halved and thinly sliced 2 tablespoons minced parsley For the dressing: Puree the cannellini with the yogurt, oil, garlic, lemon juice, and salt in a food processor or in an electric blender at high speed until smooth-about 1 minute. transfer to a large bowl and set aside. For the salad: Cook the rotelle according to package directions, adding the green beans during the last 4 minutes. Drain and rinse the rotelle and beans, then add to te bowl of dressing along with the tuna and onion. Toss gently to mix and sprinkle with the parsley,. serves 4