Tuna, capsicum and pasta salad

Another summer salad favourite!

Ingredients:
250g pasta shells
100g green beans, trimmed and chopped
1 small red capsicum, sliced
1 spring onion, sliced
1 cucumber, diced
4 hard-boiled eggs, peeled and quartered
4 tomatoes, cut into eighths
375g tin tuna chunks, drained

Dressing:
1 tablespoon olive oil
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon sugar

Method:
Cook the pasta in a pot of boiling water for 10 minutes, or until tender, adding the beans in the last 2 minutes of cooking.  Drain and rinse under cold water.  Place in a large bowl with the capsicum and spring onion and mix well.  Add the cucumber, egg, tomato and tuna.

Combine all dressing ingredients in a jar and shake well.  Drizzle over salad and serve.