Lemony Pasta Salad

15 ingredients
4 steps

Ingredients

  • 5 ouncesfarfalle
  • 2 5-ounce canssolid white albacore tuna in water
  • 3 tablespoonsextra-virgin olive oil
  • 1 teaspoonfinely grated lemon zest, heaping
  • 1/4 cupfresh lemon juice
  • 1 teaspoonminced garlic
  • 1/2 teaspoonDijon mustard
  • 1/2 teaspoonsugar
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1 15-ounce cancannellini beans, rinsed and drained
  • 1 cupgrape tomatoes, halved
  • 2 cupstightly packed baby arugula
  • 1/2 small red onion, thinly sliced
  • 4 teaspoonsgrated Parmesan

Directions

  1. 1
    1. Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
  2. 2
    2. Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
  3. 3
    3. In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt, and pepper.
  4. 4
    4. Add farfalle, beans, tomatoes, arugula, and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon Parmesan.

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