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
170 g (6 oz /1 can) can water-packed tuna, drained
125 mL (1/2 cup) Spectrum Canola Mayonnaise
50 mL (1/4 cup) sour cream or yogurt
50 mL (1/4 cup) Spectrum Organic Olive Oil Extra Virgin
2 anchovy fillets (optional), finely chopped
25 mL (2 tbsp) capers, drained
25 mL (2 tbsp) lemon juice
250 mL (1/2 cup) halved cherry tomatoes
50 mL (1/4 cup) chopped black olives
25 mL (2 tbsp) chopped parsley
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.
Dressing can be prepared, covered and refrigerated up to one day ahead.