Cavatappi Niçoise

• 8 ounces haricots verts, trimmed and halved
• 8 ounces uncooked cavatappi pasta
• 1 (7.76-ounce) can solid white tuna, packed in oil
• 1 cup grape tomatoes, halved
• 1/3 cup nicoise olives, pitted
• 2 tablespoons minced shallots
• 2 tablespoons capers, drained
• 2 tablespoons extravirgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 4 anchovy fillets, drained

1. Cook beans in boiling water 3 minutes; remove with a slotted spoon. Rinse under cold water; drain. Place beans in a large bowl. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Add pasta to beans.
2. Drain tuna through a sieve over a bowl, reserving oil. Flake tuna with a fork. Add tuna and next 4 ingredients (through capers) to bowl; toss. Combine reserved oil, olive oil, and remaining ingredients in a blender; process until smooth. Pour oil mixture over pasta mixture; toss to coat.

haricots verts, cavatappi pasta, solid white tuna, grape tomatoes, nicoise olives, shallots, capers, extravirgin olive oil, red wine vinegar, balsamic vinegar, freshly ground black pepper, salt, anchovy

Taken from www.myrecipes.com/recipe/cavatappi-nioise (may not work)