Lemon Vinaigrette Tuna Pasta Salad

Boil the pasta: Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (8 ounces) to al dente, or the minimum time on the package directions (10 minutes for my pasta). Drain well and rinse pasta with cold water to stop the cooking and bring to room temperature. Set aside to cool while you prep the remaining ingredients.

Make the dressing: In a mason jar with lid, combine the lemon juice (4 tablespoons), extra virgin olive oil (4 tablespoons), Dijon mustard (1 tablespoon), red wine vinegar (1 tablespoon), lemon zest (from 1 lemon), salt (1/2 teaspoon), and pepper (1/2 teaspoon). Put the lid on and shake vigorously until the dressing appears well combined (about 20 seconds).

Assemble the salad: After the pasta has cooled for a few minutes, combine all pasta salad ingredients in a large bowl, including the cooked pasta, drained tuna (2 5-ounce cans), fresh herbs (3/4 cup, finely chopped), and red onion (1/4, very finely diced). Pour the lemon dressing over the top. Mix it up until everything is coated with dressing and taste to see if it needs any additional salt or pepper.

Serve and store: Serve immediately or transfer to a serving dish and top with additional chopped fresh herbs. For meal prep, divide into four containers with lids. Store leftovers in the refrigerator and enjoy within 3 days. Serve cold – if pasta seems dry, drizzle with additional olive oil and a spritz of lemon juice if you have any leftover.