Tuna-Pasta Salad

Ingredients

 * 1/2	pound	beans, green, fresh, cut into 1/2 inch lengths
 * 8	each	tomatoes, ripe, plum, cut into 8 pieces each
 * 6	each	scallions, with 3 inches green, cut on diagonal into thin slices
 * 1/2	cup	olives, pitted, black, coarsely chopped
 * 1	tablespoon	capers, tiny
 * 1	teaspoon	garlic, finely minced
 * 1		salt, to taste
 * 1		pepper, to taste
 * 5	tablespoon	parsley, fresh, chopped
 * 1/4	cup	oil, extra virgin olive
 * 2	each	tuna fish, water packed, cans, drained
 * 3/4	pound	pasta, tube shaped, (Ziti or penne), cooked al dente

Directions

 * 1) blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
 * 2) In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tb parsley.
 * 3) Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
 * 4) To serve, flake the tuna in large pieces; add to the sauce. Add the cooked pasta and toss gently. Adjust seasonings and garnish with remaining tb of parsley. Serve at room temperature.