A refreshing summer pasta salad. I'm not wild about eggs (except maybe the yellow part of a hard boiled egg). You can add sliced hard boiled eggs, if you like or use the green bean of choice. This is the quick version.
1/4 lb haricot verts, sliced diagonally into 1" pieces and lightly steamed
1/4 cup Nicoise or Kalamata olives
1/2 cup red onion, chopped
1/2 cup Italian flat leaf parsley, minced
1 Tbsp capers
cherry tomatoes, halved
1-2 cloves garlic, finely chopped
2 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 Tbsp fresh oregano, minced
2 6 1/2-ounce cans water-packed tuna, drained and flaked (Grilled tuna is best)
1 pound tri-color rotini
Combine cooked haricot verts, olives, onion, parsley, capers and tomatoes in a large bowl. Combine garlic, olive oil, vinegar, mustard, and oregano in a small jar and shake well. Pour dressing over vegetables and toss well. Let marinate in refrigerator 1 hour.
Cook rotini, rinse and drain. Toss pasta with tuna and marinated vegetables.