Pasta Salad with Tuna


8 oz green beans
16 oz Pastene Italian Penne Rigate
1 5 oz can Pastene Tuna in Olive Oil
½ cup Pastene Pitted Olives, sliced in half
1 pint grape tomatoes, sliced in half
2 Tbsp fresh chives
3 Tbsp Pastene Extra Virgin Olive Oil
2 Tbsp Pastene Prosecco Wine Vinegar
1 tsp Pastene Minced Garlic
¼ cup Pastene Grated Parmesan Cheese
salt and pepper to taste


  • Prepare a bowl of ice water.
  • Bring a large pot of salted water to a boil. Drop in the whole green beans, blanch for 3 minutes, remove with a slotted spoon and drop into the ice bath. 
  • Use the same boiling water to cook the pasta until al dente. Drain well, RInse with cold water and set aside in a large bowl.
  • In a jar with a tight-fitting lid, shake together oil, vinegar, salt and pepper. 
  • Drain the green beans and cut into 1” pieces and add to the pasta. Drain tuna and crumble into pasta. Add olives, tomatoes, chives. 
  • Toss pasta ingredients and vinaigrette together and season to taste with salt and pepper. 
  • Top with additional parmesan and serve.

Product Used

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