Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing

“In ' The Working Cook' by Tara Duggan”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a bit pot of salted water to a boil; add in pasta and cook according to package directions for al dente; adding peas during the last 5 minutes of cooking; drain the pasta and peas, then rinse briefly to cool; set aside in a colander to drain completely.
  2. Meanwhile, combine lemon zest, 3 tablespoons lemon juice, broth, 2 tablespoons chopped mint, parsley, and shallots in a big bowl.
  3. Season with salt and pepper to taste.
  4. Slowly drizzle in the olive oil, whisking constantly, to form and emulsified vinaigrette.
  5. Add the pasta and peas to the vinaigrette along with the tuna and chickpeas.
  6. Toss well; season with salt and pepper, and refrigerate for at least 1 hour or up to overnight.
  7. Before serving, add more lemon juice, salt, and pepper; stir in the sliced mint.

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