Active Time
20 Mins
Total Time
45 Mins
Yield
Serves 12 (serving size: 1 1/3 cups)

 

Think you can’t make a classy meal out of pantry staples? Think again. Canned tuna, dry pasta, and navy beans unite with shelf-stable powerhouses like artichoke hearts, Castelvetrano olives, and honey to form this French-inspired salad. You only need a little bit of produce to make this dish feel fresh, and like other oil-based pasta salads, it gets more flavorful the longer it sits. Canned tuna never looked so good.

How to Make It

Step 1

Bring a large pot of salted water to a boil over high. Cook pasta al dente according to package directions, adding green beans to boiling water during last 4 minutes of cook time. Drain pasta and beans, and immediately plunge into ice water. Once pasta and beans are chilled, drain well.

Step 2

Whisk together olive oil, lemon juice, parsley, tarragon, mustard, salt, honey, lemon zest, and pepper in a large bowl. Add drained beans, artichoke hearts, tomatoes, olives, capers, and chilled pasta and beans; toss gently to combine all ingredients. Add large chunks of tuna; stirring gently to combine ingredients but not break apart tuna.

Step 3

Chill until ready to serve, adding eggs to serving platter just before serving.

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