1 bag Al Dente Pasta (I used Basil Fettuccine)

1 can (high quality) tuna fish, drained

3 tomatoes, chopped or pint of cherry tomatoes

1/2 lb. green beans, blanched in salted, boiling water until tender

3 scallions, chopped

1 cup black olives, halved

1 tablespoon capers (optional)

1/2 cup feta or fresh mozzarella

For the dressing:

1/4 cup vinegar (white wine or white balsamic)
1/2 cup olive oil
1 tsp. Dijon mustard
1/2 cup chopped parsley
salt and pepper

Whisk together the vinegar, mustard, and seasonings. Slowly add the oil until combined.

Cook Al Dente Pasta as directed for 3 minutes. Drain well and rinse in cold water. Combine pasta with dressing and all other ingredients. Season to taste. Serve at room temperature.