One 14 oz. bag of Lacrosse Pasta (may substitute 14–16 oz. bag of short shapes)
½ lb. green beans, cut into 1 inch pieces (I prefer the French green beans)
2 cans solid white tuna, packed in water (approx. 6–7 oz. each)
5 green onions, chopped
1 large tomato, seeded and chopped
½ cup pitted black olives, brine-cured if available
¾ cup mayonnaise
2 T. balsamic vinegar
½ tsp. celery salt
Salt and pepper
Cook green beans in large pot of salted water until tender crisp, approx. 4 minutes. Using a slotted spoon, transfer beans to a colander and rinse in cold water. Add pasta to same pot and cook pasta in slightly boiling water for approx. 6 minutes until tender but firm. Add pasta to the same colander and rinse with cold water. Drain well.
Place tuna in a large bowl and break up into pieces. Add the black olives, green onions, tomato, and pasta with green beans.
In a small bowl, whisk the mayo with the balsamic vinegar and celery salt.