• 7 ounces shell pasta (large)
  • 2 cups fresh green beans (trimmed, halved)
  • 12 ounces canned tuna (in chili oil)
  • 6 stalks flat leaf parsley leaves (fresh, coarsely chopped)
  • 10 stalks fresh basil leaves (torn)
  • 2 teaspoons baby capers (drained, rinsed)
  • 3 cups arugula
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic (crushed)
  • 1 teaspoon sugar


  1. Cook the pasta in a large pot of boiling water, uncovered, until just tender, then drain. Rinse under cold water then drain again.
  2. Meanwhile, boil, steam or microwave the green beans until just tender and still bright green, then drain. Rinse under cold water and drain again.
  3. Drain the tuna, reserving the oil from one of the cans of tuna. Place the tuna in a large bowl and flake with a fork. Add the pasta, beans, herbs, capers and arugula. Toss gently to combine.
  4. To make the dressing, place the remaining ingredients and the reserved oil in a screw-top jar and shake well. Drizzle the dressing over the salad and toss gently to combine. Serve.
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