Tuna Pesto Pasta Salad

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Halve grape tomatoes. Trim, peel, and grate carrot on the largest holes of a box grater. Drain olives, then roughly chop. Core, dessed, and dice bell pepper into 1⁄2-inch pieces. Zest and quarter lemon.

• In a large bowl, combine pesto, mayonnaise, half the mustard, 2 tsp vinegar, 1⁄4 tsp salt, 1⁄4 tsp sugar, and a large drizzle of olive oil (for 4 servings, use all the mustard, 4 tsp vinegar, 1⁄2 tsp salt, 1⁄2 tsp sugar, and 2 large drizzles of olive oil). • Add scallion whites, garlic, lemon zest, and juice from half the lemon (juice from whole lemon for 4); stir to combine.

• Open and drain tuna; add to bowl with dressing. Stir until tuna is mostly broken up and evenly combined. Season with salt and pepper to taste.

• Shake excess water from drained penne. • To bowl with tuna mixture, add penne, tomatoes, carrot, olives, and bell pepper. Season with a big pinch of salt and pepper; stir to combine.