Tuna Pasta Salad with Lemon-Dill Vinaigrette
Ingredients
- 6 oz whole wheat penne
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- ¼ cup crumbled feta cheese
- 3 Tbsp fresh lemon juice
- 3 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh dill
- ¼ tsp salt
- ¼ tsp pepper
- 2 (6-oz) cans wild-caught tuna in water, drained
- ½ small red onion, thinly sliced
Instructions
- Cook pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain and rinse under cold water until cool.
- Combine cheese, lemon juice, oil, dill, salt and pepper.
- Combine pasta mixture, tuna, and onion. Drizzle with cheese mixture; toss. Serve immediately, or chill up to 1 day.
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