Lemony Pasta Salad

Name: Lemony Pasta Salad
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

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. Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
2

2. Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
3

3. In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt, and pepper.
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.