Start by bringing a large pot of salted water to a boil. Once boiling, carefully add the 1 lb of green beans and let them cook for 4-5 minutes, until they are bright green and tender but still crisp. Drain the beans in a colander and set them aside to cool while you prepare the next ingredients.

Using the same pot, fill it again with water and bring it to a rolling boil. Add the diced potatoes and cook them for 8-10 minutes. You’ll know they’re ready when they are fork-tender. Once cooked, drain them thoroughly and let them sit while you move on to the pasta, allowing any excess moisture to escape.

Return the water in the pot to a boil once more. Add in the 1/2 lb of tricolor pasta and cook according to the package instructions. For al dente pasta, this usually takes around 8-10 minutes. After cooking, drain the pasta and rinse it briefly under cold water to stop the cooking process, then set aside to cool.

In a small mixing bowl, combine 1/3 cup of freshly squeezed lemon juice, 2 cloves of finely chopped garlic, 1/3 cup of olive oil, 1 teaspoon of dried oregano, and season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Whisk everything together until the dressing is well blended and emulsified, creating a zesty base for the salad.

In a large mixing bowl, gently combine the halved cherry tomatoes, chopped fresh basil, chopped flat-leaf parsley, drained canned tuna, cooked green beans, potatoes, and pasta. Pour the prepared dressing over the mixture and toss everything gently to coat.

For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. This allows all the fresh flavors to meld and enhances the overall taste. Serve the Tuna and Green Bean Pasta Salad chilled or at room temperature as a refreshing main dish or side salad for your summer gatherings.