Green Bean, Tuna, and Olive Pasta Salad

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             FOOD FUNNY
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Thanks to Andrea Davis for this one:

Two women were discussing marriage, and one said, "We've been married
twenty-five years, and every night my husband has complained about the
food. Not one night without complaining about the food."

The other woman said, "That's awful. Doesn't it bother you?"

The first one said, "Why should I object if he doesn't like his own cooking?"

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             TODAY'S RECIPE
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I like to think of this elegant pasta salad as a updated version of the classic salade niçoise.

Green Bean, Tuna, and Olive Pasta Salad

1 lb (450 g) penne or other short tubular pasta
8 oz (225 g) green beans (haricots), trimmed and cut into 2-inch (5 cm) lengths
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) lemon juice
1 clove garlic, crushed
Salt and freshly ground pepper to taste
8 oz (225 g) cherry tomatoes, halved
1/2 red onion, thinly sliced
1 small cucumber, peeled and thinly sliced
1/2 cup (125 ml) niçoise or other brine-cured olives
1/4 cup (60 ml) chopped parsley
1 6-oz (170 g) chunk light tuna, drained
2-3 hard-cooked eggs, shelled and quartered

Cook the pasta in boiling salted water for 8 minutes. Add the green
beans and cook until the pasta is al dente and the green beans are
tender but crisp, about 3 minutes. Drain and rinse with cold water.
Whisk together the olive oil, lemon juice, garlic, salt, and pepper in a
large bowl. Add the cooked pasta and green beans along with the
tomatoes, onion, cucumber, olives, and parsley. Toss gently to combine.
Serve chilled or at room temperature with the tuna and eggs as garnish.
Serves 6 to 8.
Received on Mon Jul 20 20:50:53 2009