Total Time: 45 Mins
Yield: Serves 12 (serving size: 1 1/3 cups)
Think you can’t make a classy meal out of pantry staples? Think again. Canned tuna, dry pasta, and navy beans unite with shelf-stable powerhouses like artichoke hearts, Castelvetrano olives, and honey to form this French-inspired salad. You only need a little bit of produce to make this dish feel fresh, and like other oil-based pasta salads, it gets more flavorful the longer it sits. Canned tuna never looked so good.
- 1 pound small uncooked pasta (such as gemelli or cavatappi)
- 8 ounces trimmed haricots verts (French green beans)
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- 2 tablespoons chopped fresh tarragon, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1/2 teaspoon ground black pepper
- 1(15-oz.) can Navy beans, drained and rinsed
- 1(12-oz.) jar marinated artichoke hearts, drained and coarsely chopped
- 2 cups halved grape tomatoes (24 grape tomatoes)
- 1/3 cup halved, pitted kalamata olives (16 olives)
- 1/3 cup halved, pitted Castelvetrano olives (10 olives)
- 2 tablespoons drained capers
- 2(5-oz.) cans oil-packed tuna, drained
- 6hard boiled eggs, quartered
How to Make It
Bring a large pot of salted water to a boil over high. Cook pasta al dente according to package directions, adding green beans to boiling water during last 4 minutes of cook time. Drain pasta and beans, and immediately plunge into ice water. Once pasta and beans are chilled, drain well.
Whisk together olive oil, lemon juice, parsley, tarragon, mustard, salt, honey, lemon zest, and pepper in a large bowl. Add drained beans, artichoke hearts, tomatoes, olives, capers, and chilled pasta and beans; toss gently to combine all ingredients. Add large chunks of tuna; stirring gently to combine ingredients but not break apart tuna.
Chill until ready to serve, adding eggs to serving platter just before serving.
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