Description
Light and fresh lemon tuna and arugula pasta salad!
Ingredients
Scale
- 8 oz pasta of choice, cooked to al dente
- 1–2 cans of tuna (I use 2 for extra protein)
- 2 large handfuls of arugula
- 2–3 tbsp freshly grated pecorino
For the dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- 3 cloves of garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Cook your pasta to al dente. Drain well and rinse with cold water to quickly cool the pasta. Allow to drain for 5-10 minutes while you prep the remaining ingredients.
- Whisk together all dressing ingredients. Set aside.
- In a large bowl, add the tuna, arugula, and pasta. Toss everything with the dressing. Add pecorino and toss again. Taste and adjust salt, pepper, or lemon if desired.