Cavatappi Salad With Tuna And Olives

• 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

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.

cavatappi pasta, green beans, extravirgin olive oil, lemon juice, freshly ground black pepper, kosher salt, tomato wedges, fresh oregano, olives, romaine lettuce, oil

Taken from www.myrecipes.com/recipe/cavatappi-salad-tuna-olives (may not work)