Tuna Niçoise Pasta Salad

Cook the pasta according to package instructions in a large pot of salted water until al dente. During the final 2 minutes, add the green beans. Drain the pasta and green beans and give them a quick rinse with cold water — don't overcook the pasta!

Transfer to a large bowl or serving platter.

Prepare the dressing by combining the olive oil, red wine vinegar, mustard, shallots, anchovies, garlic, salt, and pepper in a small bowl and whisking to combine. Pour half the dressing over the cooked pasta and green beans, and toss to combine.

Add the tomatoes, chickpeas, olives, and tuna. Pour the remaining dressing overtop, and garnish with the boiled eggs, sweet onion, capers, and fresh dill. Serve immediately, or refrigerate up to a few days.