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

"In ' The Working Cook' by Tara Duggan"
 
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Ready In:
55mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.
  • Meanwhile, combine lemon zest, 3 tablespoons lemon juice, broth, 2 tablespoons chopped mint, parsley, and shallots in a big bowl.
  • Season with salt and pepper to taste.
  • Slowly drizzle in the olive oil, whisking constantly, to form and emulsified vinaigrette.
  • Add the pasta and peas to the vinaigrette along with the tuna and chickpeas.
  • Toss well; season with salt and pepper, and refrigerate for at least 1 hour or up to overnight.
  • Before serving, add more lemon juice, salt, and pepper; stir in the sliced mint.

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