- 8 oz farfalle
- 1/4 c extra virgin olive oil
- 2 tsp lemon zest
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp 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 cans solid white tuna in olive oil, drained
- 1 tbsp drained capers
- 1/3 c thinly sliced fresh basil
Cook pasta in boiling salted water according to package directions; drain.
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.
