Mediterranean Tuna Salad with White Beans (Easy No-Cook)

Ingredients

• 1 garlic clove, minced
• Zest and juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh parsley
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 8 – 12 ounces oil-packed tuna, drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 4 ounces short-cut pasta (you can use chickpea or other gluten-free pasta if desired – I used half a box of Banza)
• 4 cups arugula
• 1/2 cups pitted black olives, halved
• 1/2 thinly shaved shallot