• 16 oz bow tie pasta cooked al dente
• 6 oz tuna packed in olive oil
• 1 lb small red potatoes quartered and steamed
• 1/2 lb haricot verts {or small green beans} trimmed and steamed
• 1/2 cup minced black olives
• 4 hard boiled eggs roughly chopped
• 1 cup cherry tomatoes halved
• 2 green onions chopped
• 1/4 cup basil chopped
• 3 oil packed anchovies finely chopped {optional}

Dressing

• 1 clove garlic minced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tsp kosher salt
• 3 Tbsp Dijon Mustard
• 1 shallot minced