Tuna-Pasta Salad

The perfect pasta salad for the summer that can be served as a side dish or by itself! Great for those backyard barbecues!

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30 minutes Prep: 20 minutes Cook: 10 minutes

274 calories per serving view nutrition facts

Ingredients

1/2	pound	beans	green, fresh, cut into 1/2 inch lengths
8	each	tomatoes	ripe, plum, cut into 8 pieces each
6	each	scallions, spring or green onions	with 3 inches green, cut on diagonal into thin slices
1/2	cup	olives	pitted, black, coarsely chopped
1	tablespoon	capers	tiny
1	teaspoon	garlic	finely minced
1	x	salt	to taste
1	x	black pepper	to taste
5	tablespoons	parsley leaves	fresh, chopped
1/4	cup	vegetable oil	extra virgin olive
2	each	tuna fish	water packed, cans, drained
3/4	pounds	pasta	tube shaped, (Ziti or Penne), cooked al dente

Directions

Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.

In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tb parsley.

Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.

To serve, flake the tuna in large pieces; add to the sauce. Add the cooked pasta and toss gently. Adjust seasonings and garnish with remaining tb of parsley. Serve at room temperature.

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