Ingredients

6 tablespoons olive oil

2 garlic cloves, minced

1/4 pound green beans, trimmed and cut into 1-inch pieces

12 ounces cavatappi

1 tablespoon Dijon mustard

1/2 teaspoon grated lemon zest

2 tablespoons lemon juice

1 tablespoon white wine vinegar

coarse sea salt

freshly ground black pepper

2 6-ounce cans solid white tuna in olive oil, drained

1 red bell pepper, trimmed and cut into 1-inch slivers

1/3 cup Kalamata olives, pitted and sliced

1 tablespoon capers, rinsed

1 tablespoon chopped flat-leaf parsley

Preparation

Make garlic oil by heating 2 tablespoons oil in saucepan over medium heat. Add garlic; sauté 1 minute. Let cool.

To a pot of rapidly boiling, liberally salted water, add green beans. Cook until tender, about 5 minutes. Remove with a slotted spoon to a bowl and rinse with cold water. Drain.

Cook pasta in the same pot until al dente, a few minutes short of package directions. Drain.

In a large bowl make vinaigrette by combining garlic oil, 4 tablespoons oil, mustard, lemon juice, lemon zest, vinegar, salt, and pepper; whisk well. Add pasta, beans, bell pepper, tuna, olives, and capers. Toss gently to coat all ingredients with vinaigrette.