1/2 lb. rigatoni
1 c. fresh string beans
Salt & pepper, freshly ground, to taste
6 tbsp. olive oil
2 tbsp. pesto (optional)
3 c. sliced tomatoes
1/2 c. chopped green onion
2 (6 1/2 oz.) cans tuna, in water
3 tbsp. chopped parsley

Cook string beans and rigatoni in rapidly boiling salted water. When pasta is cooked al dente, drain. Pour cold water over pasta and beans; drain well and place in 4 quart bowl. Add 4 tablespoons olive oil and salt and pepper to taste. Add pesto if desired, mix gently. Add tomatoes, onions, tuna and parsley with remaining olive oil. Toss gently. Season.

Prepare ahead of time, if desired. Do not refrigerate. Serve at room temperature.