Lemony tuna pasta salad

• 8 oz (225 g)  box gluten-free rotini pasta
• 1 tablespoon olive oil
• 1 bunch of asparagus cut into pieces
• 1 large zucchini cut into half-moons
• 2 cans MSC certified wild albacore tuna (or similar)
• 1 1/2 (190 g) cups arugula (rocket)
• 1/3 (42 g) cup toasted pine nuts
• Handful of pea shoots
• Salt and pepper to taste

Lemon Vinaigrette

• Juice and zest of one small lemon
• 1/4 cup (32 g) olive oil
• 1 1/2 tsp raw honey
• 1 tsp dijon mustard
• Salt and pepper to taste

1. Cook pasta according to package instructions. I always add a tbsp of olive oil and a tsp of sea salt into my water. Allow to cool.
2. Add all dressing ingredients into a jar and shake until well combined.
3. In a large skillet, heat 1/2 tablespoon olive oil. Cook asparagus for 3-5 minutes, or until cooked through but still crisp.
4. Heat the additional 1/2 tablespoon of olive oil and cook zucchini until both sides are caramelized, but the zucchini is still crisp (about 2 minutes per side). Do not overcook or it will become soggy in the pasta salad. 
5. Allow veggies to completely cool.
6. Combine cooked pasta, cooled veggies, tuna, arugula, goat feta and desired amount of dressing and toss until all the noodles are well coated. Top with toasted pine nuts and pea shoots.
7. Serve and enjoy!