Ingredients
- 5 ounces radiatore pasta, or spiral
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 anchovy, minced (oil-packed)
- 1 tablespoon minced shallots
- 1 teaspoon whole-grain mustard
- 1 small garlic clove, minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 ounces green beans, trimmed and halved
- 1/2 cup cherry tomatoes, halved
- 2 hard-boiled eggs, quartered or sliced
- 6 ounces tuna, broken apart
- 1/4 cup black or Kalamata olives, halved or sliced
- Capers and fresh chopped dill or other herbs for garnish
- Pepper, to taste
How to Make
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Step 1: Cook pasta according to package instructions in a large pot of salted water until al dente. During final 1-2 minutes, add green beans.
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Step 2: Drain pasta and green beans, and give them a quick rinse with cold water. Divide among 2 bowls.
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Step 3: While pasta boils, prepare dressing by combining olive oil, red wine vinegar, mustard, shallots, anchovies, garlic, salt, and pepper in a small bowl; whisk to combine.
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Step 4: Pour half the dressing over cooked pasta and green beans; toss to combine.
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Step 5: Add 1/2 of the tomatoes, hard boiled eggs, olives, and tuna to each bowl.
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Step 6: Pour remaining dressing over each, and garnish with capers and dill or herbs.
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Step 7: Serve immediately, or refrigerate, covered, until ready to serve.
We hope you enjoy this recipe!
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