Bring a large pot of salted water to boil over high heat. Add pasta and cook until almost tender, about 8 minutes. Add green beans to pot and continue to boil until beans and pasta are both tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking water. Run pasta and beans under cold water and drain again. Set pasta and green beans aside.
In a large bowl, whisk together oil, vinegar and salt. Stir in tuna, tomatoes, olives, parsley and capers.
Add pasta and green beans to bowl. Stir, adding reserved cooking water to moisten as necessary, and serve.
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I was in the mood for Tuna and thought I'd find an alternative pasta salad recipe and this one made the mark!I edited it in the following ways: 1 can of tuna instead of 2, kalamata olives instead of black, and if you have a Whole Foods near you, there is this amazing Red Wine Vinaigrette you can find there called Mamie Jacqueline Vinaigrette http://www.jacquelineandjerome.com/our-products/mamie-jacqueline-vinaigrette/ make these changes and you will serve this at every BBQ or for a fun lunch change!!So good. I love myrecipes.com!
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