July 6th, 2012
Recipe by Paula Bowman
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.
Add celery, artichoke hearts, tuna, and beans to pasta and set aside.
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.
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.
Save leftover vinaigrette for a later use. Sprinkle cheese on top of pasta just before serving.