2 cups small red potatoes, quartered (about 10 ounces)
2 cups (1-inch) cut green beans (about 1/2 pound)
3 tablespoons olive oil, divided
1/3 cup diced shallots
3 garlic cloves, minced
4 cups uncooked cavatappi (spiral-shaped pasta)
2 tablespoons minced fresh or 2 teaspoons dried tarragon
2 tablespoons coarse-grained mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 (9-ounce) can solid white tuna in water, drained
Freshly ground pepper
How to Make It
Place potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender. Drain.
Heat 1 tablespoon oil in saucepan over medium heat. Add shallots; saute 3 minutes. Add potatoes, beans, and garlic; cook 3 minutes, stirring occasionally.
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Combine 2 tablespoons oil, tarragon, mustard, vinegar, and salt; stir well. Combine pasta, potato mixture, and tuna in a large bowl; toss well. Drizzle mustard mixture over pasta mixture, tossing gently to coat. Serve with freshly ground pepper.
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