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Tuna Green Bean Pasta And Tomato Salad

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Ingredients
  Garlic 2 Clove (10 gm), finely chopped
  Dijon mustard 1 Tablespoon
  Anchovy paste 1⁄2 Teaspoon
  White wine vinegar 2 Tablespoon
  Extra virgin olive oil 6 Tablespoon
  Orecchiette/Another small pasta 8 Ounce
  Green beans 6 Ounce, trimmed
  Canned chunk tuna 6 Ounce (1 Can)
  Sweet bell pepper 1 , seeded and chopped (Maestro)
  Cucumber 2 Small, chopped (Mini Ones)
  Eggs 4 , hard boiled, peeled and chopped
  Tomatoes 10 , quartered (Allegro)
  Capers 2 Tablespoon, drained
  Lemon 1 , zested
  Fresh basil 2 Tablespoon, finely chopped
  Kosher salt 1 Teaspoon
Directions

Whisk together garlic, Dijon mustard, anchovy paste and white wine vinegar. Slowly whisk in extra virgin olive oil. Set dressing aside.
Bring a large pot of salted water to a boil. Cook pasta and add green beans for the final minute of cooking. Drain pasta and beans and toss with dressing.
Add Maestro™ pepper, Fresco™ cucumbers, Allegro™ tomatoes and all other ingredients, mix well and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood, Tuna
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
4
Are you looking for something healthy and nutritious to pack for your kids in school? Here is an awesome nutrition packed tuna and pasta salad that is terrific and absolutely delicious and versatile. The chef here uses a secret ingredient, anchovy paste and shares excellent information about the nutritional benefits. Check it out...

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