A refreshing and flavorful pasta salad featuring tuna, fresh herbs, and a zesty lemon dressing.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Adding a splash of olive oil to the pasta water can help prevent sticking.
Zest the lemon and squeeze its juice into a small bowl.
Roll the lemon on the counter before juicing to extract more juice.
Mince the garlic and slice the scallions thinly.
Use a sharp knife to ensure clean cuts and preserve the flavors.
Halve the cherry tomatoes and chop the fresh basil leaves.
Cut the tomatoes just before mixing to retain their juiciness.
Toast the pignoli and walnuts in a dry skillet until fragrant.
Keep an eye on the nuts as they can burn quickly.
In a large mixing bowl, combine the tuna, tomatoes, scallions, garlic, basil, nuts, and parmesan cheese.
Flake the tuna gently to maintain its texture.
Add the cooked pasta to the bowl and toss everything together with the lemon juice and zest.
Toss the salad while the pasta is still warm to help absorb the flavors.
Season with Tabasco sauce, salt, and pepper to taste.
Taste as you season to achieve the perfect balance.
Serve the salad in individual bowls or a large serving dish. Enjoy!
Garnish with extra basil leaves or a sprinkle of parmesan for presentation.
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