Italian Tuna & Bean Pasta Salad with Borlotti Beans

Ingredients

Instructions

  1. Cook pasta according to instructions on box.
  2. Transfer cooked pasta to a bowl, mix in 1 tablespoon olive oil and cool in fridge.
  3. Make pasta topping: Drain tuna and beans and put in a large bowl.
  4. Chop cherry tomatoes into halves and add to bowl.
  5. Pour over 3 tablespoons olive oil and balsamic vinegar and mix until every ingredient is coated.
  6. Add salt, pepper, and fresh thyme to taste.
  7. Add cooled pasta and toss until well distributed.
  8. Refrigerate for 15 minutes, add 1 tablespoon of olive oil before serving. Serve cold.