8 Lemon Vinaigrette Tuna Pasta Salad

Former chef | Avid Instant pot user for 5+ yrs | Vortex has replaced our over | transitioned to plant based cooking 2+ years ago

16 ounces dry pasta, bowtie or rotini

½ cup fresh lemon juice (from 4 lemons), plus zest from 1 lemon

½ cup extra virgin olive oil, plus more as needed

2 tablespoon red wine vinegar

2 tablespoon dijon mustard

1 teaspoon fine sea salt

1 teaspoon fresh ground black pepper

4 (5-ounce) cans chunk tuna packed in water, well-drained

1 ½ cup fresh herbs (a mix of tarragon, dill and parsley is delicious), finely chopped

½ red onion, very finely diced

Note: Ingredients may have been altered from the original.

Directions at projectmealplan.com

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