Filed Under: 20 Minute Supper Club, Beans and Lentils, Dinner, Family Gathering, Fish, Less than 30 Minutes, Lunch, Pasta, School Lunch, Side

Lemony Pasta Salad with Artichoke, White Beans, Tuna and Parmesan

A perfect addition to a summer potluck table, this lemony salad packs all the flavour and crunch you need for a satisfying meal.

July 6th, 2012

Recipe by Paula Bowman

A perfect addition to a summer potluck table, this lemony salad packs all the flavour and crunch you need for a satisfying meal.
Prep Time
25 minutes
Cook Time
Total time: 25 minutes
Ingredients
  • 8 oz dried penne, rotini or other short noodle pasta
  • 2 celery stalks, chopped
  • 1 cup artichoke hearts, quartered, rinsed lightly and drained, about 1(340ml) jar
  • 1 (170g) can solid white tuna, drained and broken into chunks
  • 1 cup white beans, rinsed and drained, about ½ (540 ml) 19floz can
  • 1 tbsp grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp plus 1 tsp honey
  • 1/2 tsp minced garlic
  • 1/3 cup extra-virgin olive oil, grapeseed or other salad oil can be substituted, if desired
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped mixed herbs (basil, chives and thyme or other favourite)
  • 1/3 cup shaved Parmesan cheese
Directions
  1. Set a large pot of salted water over high heat and bring to a boil. Cook pasta until al dente, according to package instructions and drain. Rinse with cold water until cooled, drain well and transfer to a large bowl.

  2. Add celery, artichoke hearts, tuna, and beans to pasta and set aside.

  3. To prepare dressing:In a medium bowl or a jar with a tight fitting lid, combine lemon zest and juice, rice vinegar, honey and garlic. Whisk or cover and shake until blended. Add oil and whisk or shake until thoroughly combined. Season to taste with salt and freshly ground black pepper.

  4. To assemble salad:Pour half of viniagrette over pasta mixture, reserving the rest of the dressing. Toss well, add herbs and toss again, adding more viniagrette to taste until ingredients are thoroughly coated but not soggy.

  5. Save leftover vinaigrette for a later use. Sprinkle cheese on top of pasta just before serving.

Lemony Pasta Salad with Artichoke, White Beans, Tuna and Parmesan
Photography by Carlo Mendoza

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