Pasta Salad With Tuna, Chickpeas, And Lemon-mint Dressing

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.