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