12 ozs rotini (tri-color is nice)
6 ozs fresh green beans
1 1/2 cups tomatoes, diced
3/4 cup cucumbers, diced
3/4 cup green or red bell peppers, diced
1/2 cup red onions, sliced thin
1 6.5 oz can tuna, packed in water, drained and flaked
1/3 cup black olives, sliced
1/2 cup fresh dill, chopped or 1 Tbs dried dill
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup balsamic vinegar
2 Tbs water
2 tsps garlic, minced
Salt and pepper to taste
Cook pasta in boiling water according to package directions or until firm to the bite. Rinse with cold water, drain and place in a serving bowl.
Blanch the green beans in boiling water, approximately 2 minutes until crisp tender. Rinse with cold water, drain and add to pasta. Add tomatoes, cucumbers, bell peppers, red onions, tuna and olives.
In a small bowl, combine the olive oil, lemon juice, balsamic, water and garlic. Blend well and add to pasta. Toss well and season to taste with salt and pepper.
Yield: 6 servings
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