Short pasta, oil-packed tuna, green beans, eggs, olives, capers, and a dijon vinaigrette. The French Riviera picnic salad that travels beautifully.
Cook pasta 1 minute less than package instructions. Drain and immediately toss with a drizzle of olive oil. Spread on tray to cool quickly.
3 minutes in boiling salted water. Ice bath immediately. They should be bright green and crisp.
Whisk Dijon, red wine vinegar, garlic, olive oil. Season assertively — pasta needs more dressing than a leaf salad.
Mix cooled pasta with beans, tomatoes, olives, capers, and dressing. Flake tuna over top. Add halved eggs. Taste and adjust — pasta salads always need more salt and acid than you expect.