The recipe for cold pasta is essential for the summer, I now I can not do without, and every time I invent a new recipe. Today I propose a pasta salad with green beans and tomatoes, a first course good and fresh too perfect to be done in advance and then serve lunch or dinner. The basic recipe you need to do all the time you decide to make a pasta salad, then (without exaggeration) you play around with the seasonings.
Ingredients for a pasta salad with green beans and tomatoes (serves 4) Boil pasta in salted water until al dente and then drain it, pass it under cold water and then dry it with a cloth. Put the dough in a bowl and season it with oil. Meanwhile, boil the beans for about ten minutes and then pass it under cold water (helps to keep them bright green), chopped tomatoes and place in a bowl with oil, salt and pepper and if you have even the basil.
Cut the beans into pieces about 2.5 cm and place in bowl with the pasta, then add the drained tomatoes, mozzarella and diced onion thinly sliced. Add tuna and stir. Season with oil, salt and pepper and then put the dough in the fridge for half an hour. 
Ingredients for a pasta salad with green beans and tomatoes (serves 4) Boil pasta in salted water until al dente and then drain it, pass it under cold water and then dry it with a cloth. Put the dough in a bowl and season it with oil. Meanwhile, boil the beans for about ten minutes and then pass it under cold water (helps to keep them bright green), chopped tomatoes and place in a bowl with oil, salt and pepper and if you have even the basil.
Cut the beans into pieces about 2.5 cm and place in bowl with the pasta, then add the drained tomatoes, mozzarella and diced onion thinly sliced. Add tuna and stir. Season with oil, salt and pepper and then put the dough in the fridge for half an hour.
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