Ingredients
8 ounces farfalle
1/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 celery ribs, sliced
1 cucumber, peeled, halved, seeded, and sliced
1 red bell pepper, halved and thinly sliced
1/4 red onion, thinly sliced
2 (5-ounce) cans solid white tuna in olive oil, drained
1 tablespoon drained capers
¹/3 cup thinly sliced fresh basil
Preparation
1. Cook pasta in boiling salted water according to package directions; drain.
2. Meanwhile, whisk together olive oil and next 4 ingredients in a large bowl. Stir in celery and next 5 ingredients. Add hot pasta, and toss to coat. Stir in basil. Serve immediately, or chill until ready to eat.
Cooking Light DT
