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Lemony Pasta Salad

Rated : 
 by 15 people
Makes: 4 servings Prep 15 mins Cook 10 mins View Nutrition Facts


  • 5 ounces  farfalle
  • 2 5 ounce can solid white albacore tuna in water
  • 3 tablespoons  extra-virgin olive oil
  • 1 teaspoon  finely grated lemon zest, heaping
  • 1/4 cup  fresh lemon juice
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  Dijon mustard
  • 1/2 teaspoon  sugar
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 cup  grape tomatoes, halved
  • 2 cups  tightly packed baby arugula
  • 1/2 small red onion, thinly sliced
  • 4 teaspoons  grated Parmesan


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

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

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

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.

Lemony Pasta Salad
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