Tuna-Pasta Salad

• 1/2 pound beans green, fresh, cut into 1/2 inch lengths
• 8 each tomatoes ripe, plum, cut into 8 pieces each
• 6 each scallions, spring or green onions with 3 inches green, cut on diagonal into thin slices
• 1/2 cup olives pitted, black, coarsely chopped
• 1 tablespoon capers tiny
• 1 teaspoon garlic finely minced
• 1 x salt to taste
• 1 x black pepper to taste
• 5 tablespoons parsley leaves fresh, chopped
• 1/4 cup vegetable oil extra virgin olive
• 2 each tuna fish water packed, cans, drained
• 3/4 pounds pasta tube shaped, (Ziti or Penne), cooked al dente

1. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender.
2. Drain, rinse under cold water and pat dry.
3. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley.
4. Drizzle in the olive oil, folding ingredients gently.
5. Let rest at room temperature for at least 1 hour for flavors to blend.
6. To serve, flake the tuna in large pieces; add to the sauce.
7. Add the cooked pasta and toss gently.
8. Adjust seasonings and garnish with remaining tablespoons of parsley.
9. Serve at room temperature.

beans, tomatoes, scallions, olives, capers, garlic, salt, black pepper, parsley, vegetable oil, water, pasta tube

Taken from recipeland.com/recipe/v/tuna-pasta-salad-2631 (may not work)