Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In ' The Working Cook' by Tara Duggan Ingredients:
12 ounces fusilli pasta |
3/4 cup frozen peas |
1 1/2 teaspoons grated lemon zest |
3 tablespoons fresh lemon juice, plus more to taste |
1/4 cup low sodium chicken broth or 1/4 cup vegetable broth |
2 tablespoons chopped fresh mint |
2 teaspoons thinly sliced mint |
3 tablespoons finely chopped fresh flat leaf parsley |
1/4 cup finely chopped shallot |
salt |
freshly ground black pepper |
1/4 cup olive oil |
1 (6 ounce) can tuna packed in oil, drained and broken into pieces |
1 cup chickpeas, drained (canned or freshly cooked) |
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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