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Cavatappi Salad with Tuna and Olives Recipe

   
 

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     Cavatappi Salad with Tuna and Olives

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
6 ounces uncooked cavatappi pasta
12 ounces green beans or yellow wax beans, trimmed and halved
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
3/8 teaspoon kosher salt
2 cups tomato wedges
1 tablespoon chopped fresh oregano
20 pitted kalamata olives, halved
 
4 cups chopped romaine lettuce
5 ounces canned or jarred sustainable white tuna packed in oil, drained and flaked

Instructions
1. Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain. 2. While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.
Nutritional Information Calories 487 Fat 28.2 g Satfat 4.1 g Monofat 19.8 g Polyfat 3 g Protein 16 g Carbohydrate 45 g Fiber 6 g Cholesterol 13 mg Iron 2 mg Sodium 645 mg Calcium 69 mg


Originally Submitted
7/4/2015





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