1/2 lb green beans, trimmed, cut into 1-inch-long pieces
3/4 lbs rotini or other corkscrew pasta
2, 6-1/8 ounce cans solid white tuna, packed in water, drained
5 green onions, chopped
1 large tomato, seeded, chopped
1/2 cup chopped pitted black olives
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1/2 teaspoon celery salt


Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to colander. Add pasta to same pot of water and cook until tender but still firm to bite. Pour pasta into same colander and rinse under cold water to cool. Drain well.

Place tuna in large bowl; break into small pieces. Add green onions, tomato, black olives, pasta and green beans. Mix mayonnaise, balsamic vinegar and celery salt in small bowl. Season to taste with salt and pepper. Mix dressing into pasta salad and serve.


6 servings


Epicurious