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Ingredients
6 servings
1 poundfarfalle pasta
or any short pasta shape
3 x 3.2 ozcans Albacore Tuna in olive oil
flaked
1 cupfrozen green peas
1 bunchasparagus
small, cut into 2-inch pieces
¼ cupfresh mint
finely chopped
1lemon
zested and juiced
3 tablespoonsolive oil
plus more for drizzling
Kosher salt
to taste
black pepper
Freshly ground, to taste
1 bunchradishes
small, thinly sliced
1 bunchscallions
small, thinly sliced
¼ cupfresh dill
finely chopped
Instructions
Step 1
Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions.
Step 2
Two minutes before the pasta is done, add the asparagus. 30 seconds before the pasta is done, add the peas.
Step 3
Once everything is cooked, drain in the sink and rinse the pasta and veggies in cold water. Toss in olive oil to avoid sticking.
Step 4
In a large bowl, mix pasta with tuna, radishes, scallions, mint, dill, lemon zest, lemon juice, and olive oil. Season to taste with salt and pepper.
Step 5
Serve in bowls. Pasta salad will keep in an airtight container for up to 5 days.
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