Recipe By : Bon Appetit Magazine, Feb 1995
Serving Size : 6 Preparation Time :0:00
Categories : Tuna Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Green beans -- trimmed, cut into
- 1"-long pieces
3/4 lb Rotini or other corkscrew pasta
12 1/4 oz Solid white tuna (2 cans) --
- water packed, drained
5 Green onions -- chopped
1 lg Tomato -- seeded, chopped
1/2 c Black olives -- pitted, chopped,
- preferably brine-cured
3/4 c Mayonnaise
2 tb Balsamic vinegar
1/2 ts Celery salt
Cook green beans in large pot of boiling salted water until
crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to
colander. Add pasta to same pot of water and cook until tender but
still firm to bite. Pour pasta into same colander and rinse under
cold water to cool. Drain well.
Place tuna in large bowl; break into small pieces. Add green onions,
tomato, black olives, pasta, and green beans. Mix mayonnaise,
balsamic vinegar, and celery salt in small bowl. Season to taste with
salt and pepper. Mix dressing into pasta salad and serve.
