Lemony Pasta Salad

5 ounces farfalle

3 pouches (2.6 ounces each) albacore white tuna

3 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest, heaping

¼ cup fresh lemon juice

1 teaspoon minced garlic

½ teaspoon Dijon mustard

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

1 can (15 ounces) cannellini beans, rinsed and drained

1 cup grape tomatoes, halved

2 cups tightly packed baby arugula

½ small red onion, thinly sliced

4 teaspoons grated parmesan

Cook farfalle according to package directions. Drain, rinse under cold water and drain again.

Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.

In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.

Add farfalle, beans, tomatoes, arugula and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon parmesan.

Serves four.

Adapted for Starkist by Fitness magazine