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Tuscan Tuna and Bean Salad




Source of Recipe


Internet


List of Ingredients




Salad:
7 oz. (1cup) uncooked orzo or rosamarina (rice-shaped pasta)
1-1/2 C. green beans, snapped or cut into bite-size pieces (or frozen cut green beans)
19-oz. can cannellini beans, drained, rinsed
1 (6-oz.) can water-packed white tuna, drained, broken into chunks
1/3 C. pitted kalmata olives, halved
3 T. chopped red onion
Cherry or pear tomatoes

Dressing:
3 T. lemon juice
2 T. olive oil
2 T. chopped fresh basil (or 2 tsp. dried)
1/4 tsp. salt
1/8 tsp. pepper
1 garlic clove, minced


Recipe



Cook orzo as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until orzo and green beans are tender. drain; rinse with cold water to cool. drain well.

In large bowl, combine cooked orzo and green beans, and all remaining salad ingredients; stir gently. Cover; refrigerate at least 1 hour or until chilled.

Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients; shake until well mixed. Cover; refrigerate untill serving time.

Just before serving, pour dressing over salad; stir gently to coat.