Tuna Pasta & Tomato Salad

The dressing for this salad also works well with roasted root vegetables and skinless roast chicken replaces tuna effortlessly (for those who don't like tuna).

Dressing

• 2 cloves garlic, finely chopped
• 1 Tbsp. Dijon mustard
• ½ tsp. anchovy paste
• 2 Tbsp. white wine vinegar
• 6 Tbsp. extra virgin olive oil

Salad

• 1 – 8 oz. orecchiette, or another small pasta
• 6 oz. green beans, trimmed
• 1 – 6 oz. can chunk tuna
• 1 Maestro™ Sweet Bell Pepper, seeded and chopped
• 2 Fresco™ Mini Cucumbers, chopped
• 4 eggs, hard boiled, peeled and chopped
• 10 Allegro™ Tomatoes, quartered
• 2 Tbsp. capers, drained
• 1 lemon, zested
• 2 Tbsp. fresh basil, finely chopped
• 1 tsp. kosher salt

Instructions:

1. Whisk together garlic, Dijon mustard, anchovy paste and white wine vinegar. Slowly whisk in extra virgin olive oil. Set dressing aside.
2. 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.
3. Add Maestro™ pepper, Fresco™ cucumbers, Allegro™ tomatoes and all other ingredients, mix well and serve.