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Pasta and Bean Salad with Tuna Dressing

A classic Italian dressing, often served with cold veal, adapts well as a pasta and vegetable dressing. With tuna already in the dressing, this becomes a main course salad. Serve this as part of a brunch or al fresco menu or buffet.

Preparation Time: 30 minutes
Cook Time: 12 minutes (for pasta and beans)
Serving: 5 to 6 servings

Ingredients:

•   250 mL (1 cup) dried pasta (shell, orecchiette, macaroni etc)
•   250 g Europe's Best® Green and Yellow Beans, frozen
•   250 mL (1 cup) chopped sweet red pepper
•   250 mL (1 cup) grated or finely chopped carrot
•   2 green onions, chopped

Dressing:
•   170 g (6 oz /1 can) can water-packed tuna, drained
•   125 mL (1/2 cup) mayonnaise
•   50 mL (1/4 cup) sour cream or yogurt
•   50 mL (1/4 cup) olive oil
•   2 anchovy fillets (optional), finely chopped
•   25 mL (2 tbsp) capers, drained
•   25 mL (2 tbsp) lemon juice

Garnish:
•   250 mL (1/2 cup) halved cherry tomatoes
•   50 mL (1/4 cup) chopped black olives
•   25 mL (2 tbsp) chopped parsley

Preparation:

1.  In a large amount of boiling salted water, cook pasta until firm, about 8 minutes. Add Europe’s Best Green Beans and continue to cook for 3 to 4 minutes, or until pasta and beans are cooked. Drain. Rinse under cold water. Drain very well. (Beans can be cut into two to three pieces). Transfer pasta and beans to a bowl. Add pepper, carrot and onions.
2.  For the dressing, in a food processor or blender, process tuna, mayonnaise, sour cream, oil, anchovies, capers and lemon juice until smooth. Season with salt and pepper to taste. Pour dressing over salad and toss to coat.
3.  Spoon salad into a serving bowl. Garnish with tomatoes, olives and parsley.

Make Ahead:
Dressing can be prepared, covered and refrigerated up to one day ahead.

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