Pasta Salad Niçoise

• 6 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 pound green beans, trimmed and cut into 1-inch pieces
• 12 ounces cavatappi
• 1 tablespoon Dijon mustard
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• coarse sea salt
• freshly ground black pepper
• 2 6-ounce cans solid white tuna in olive oil, drained
• 1 red bell pepper, trimmed and cut into 1-inch slivers
• 1/3 cup Kalamata olives, pitted and sliced
• 1 tablespoon capers, rinsed
• 1 tablespoon chopped flat-leaf parsley

1. Make garlic oil by heating 2 tablespoons oil in saucepan over medium heat. Add garlic; saute 1 minute. Let cool.
2. To a pot of rapidly boiling, liberally salted water, add green beans. Cook until tender, about 5 minutes. Remove with a slotted spoon to a bowl and rinse with cold water. Drain.
3. Cook pasta in the same pot until al dente, a few minutes short of package directions. Drain.
4. In a large bowl make vinaigrette by combining garlic oil, 4 tablespoons oil, mustard, lemon juice, lemon zest, vinegar, salt, and pepper; whisk well. Add pasta, beans, bell pepper, tuna, olives, and capers. Toss gently to coat all ingredients with vinaigrette.

olive oil, garlic, green beans, cavatappi, mustard, lemon zest, lemon juice, white wine vinegar, salt, freshly ground black pepper, solid white tuna, red bell pepper, olives, capers, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/pasta-salad-nicoise-50078220 (may not work)