In just 20 minutes, enjoy this protein-packed, gluten-free tuna salad. Chickpea pasta adds an extra-healthy boost of protein and fiber to this fresh, springtime main dish.

Spring Tuna Pasta Salad

Cook pasta in 12 cups boiling salted water for 6 to 8 minutes or until al dente. Drain; rinse with cold water. Transfer pasta to a large bowl; set aside.

Meanwhile, whisk together olive oil, vinegar and Italian dressing mix in a small bowl; set vinaigrette mixture aside. 

Add sweet &amp; spicy and lemon pepper tunas, tomatoes and shallot to pasta. Toss to combine. 

To serve, gently toss pasta mixture with vinaigrette mixture to coat. Fold in arugula, ¼ cup basil and 1 Tbsp. dill.  Garnish with additional basil and dill, if desired. Store leftover pasta salad in a tightly covered container up to 1 day.