This cold pasta salad is perfect for a light summer lunch or brunch. We have an herb garden that provides us with fresh herbs all season long. So we took full advantage of our fresh herbs to create this fragrant and flavorful dish. Keep in mind that freshly picked herbs are stronger in flavor than dried. The tuna adds protein and just the right amount of saltiness. The olives and tomatoes are the perfect size to get some in each forkful. Once blended with the honey lemon vinaigrette, you’ll want to dig right in and perhaps help yourself to seconds! Yes, this pasta salad is that good!!

Ingredients:

• 12 ounces rotini pasta
• 4 ounces crumbled goat cheese
• 5 ounces tuna fish (in water)
• 10 ounces grape tomatoes
• 1  5.75 ounces can black olives
• 1-2 tablespoons fresh chives

Lemon Honey Vinaigrette

• 3/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• 2 1/2 tablespoons lemon juice, freshly squeezed
• 1/4 cup lemon basil, freshly chopped
• 2 sprigs tarragon, fresh
• 2 sprigs Italian oregano, fresh
• 1/8 teaspoons salt and pepper

Method of Preparation:

1. Bring a large pot of water to a boil and cook the 12 ounces of rotini according to package instructions.
2. Open and drain the tuna fish and set aside.
3. Open and drain the olives, slice in half, and set aside.
4. Slice the grape tomatoes in half and set aside.
5. Chop the chives and set aside. (You will mix these in at the very end.)
6. In a blender, add the vinaigrette ingredients:
   • olive oil, balsamic vinegar, honey, dijon mustard, garlic, lemon juice, lemon basil, tarragon, Italian oregano, and the salt and pepper.
7. Blend on high for about 1 – 1 1/2 minutes, or until thoroughly mixed.
8. Drain the pasta and add to a large bowl.
   • Add in a smidge of olive oil to coat the pasta and allow to cool for 1-2 minutes.
9. Mix in the tuna, tomatoes, olives, and goat cheese.
10. Gently toss with the lemon honey vinaigrette.
11. Lastly, garnish with the freshly chopped chives and serve at room temperature. Or, chill first, and then serve cold.