Cavatappi Salad with Tuna and Olives
By á-29965
Ingredients
- 6 ounces uncooked cavatappi pasta
- 12 ounces green beans or yellow wax beans, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 3/8 teaspoon kosher salt
- 2 cups tomato wedges $
- 1 tablespoon chopped fresh oregano
- 20 pitted kalamata olives, halved
- 4 cups chopped romaine lettuce $
- 5 ounces canned or jarred sustainable white tuna packed in oil, drained and flaked
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Preparation
1. Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.
2. While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.
1. Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.
2. While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.
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