Tuna Cannellini Pasta Salad with Creamy Herb Dressing

Total time: 25 minutes
     With the addition of white beans this becomes a main meal pasta salad.  Using a yogurt based rather than mayonnaise based dressing keeps it healthy... but still creamy.   

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) farfalle pasta
• 1 tbs salad olive oil
• 9oz (270gr) tuna
• 1 3/4 cup (15oz, 450gr) white beans (cannellini)
• 3oz (90gr) cherry tomatoes,  about 1/2 cup
• 1/2 cup green olives
• 2 - 3 ribs sliced celery, about 2/3 cup
• 1/2 green or red bell pepper  
• 1 tbs fresh snipped tarragon
• 1 tbs fresh snipped chives
• Creamy Dressing:
• 1/2 cup (4oz, 120gr) Greek or plain yogurt 
• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 1 tbs fresh snipped chives        Substitute 2 tsp dried
• 1 tbs fresh snipped tarragon    Substitute 2 tsp dried
• 2 tbs salad olive oil

 Instructions:

• Cook pasta according to package directions. 
• When done, drain, rinse with cool water, put in a large bowl and toss with 1 tbs olive oil.
• Open, drain and rinse beans. 
• Open and drain tuna. 
• Cut cherry tomatoes and olives in half. 
• Slice celery - diagonally is nice. 
• Cut pepper into matchsticks, then in half. 
• Snip herbs. 
• Make dressing:
• nip tarragon and chives with scissors. 
• In small bowl whisk yogurt, mustard and lemon juice. 
• Add oil, a bit at a time and whisk well.  Add herbs.  This will keep a week.
• Add half of the dressing to the pasta and toss gently to coat. 
• Break up tuna and add to pasta along with the rest of the ingredients, 
• Toss lightly to combine.  Taste and add as much more dressing as desired.  I used it all.