Lemony Pasta Salad

• 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

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.

ouncesfarfalle, tablespoonsextravirgin olive oil, lemon zest, lemon juice, garlic, mustard, teaspoonsugar, teaspoonsalt, teaspoonblack pepper, cancannellini beans, cupgrape tomatoes, arugula, red onion, parmesan

Taken from www.epicurious.com/recipes/member/views/lemony-pasta-salad-51724001 (may not work)