Creamy Lemon Tuna Pasta Salad

In a small bowl, combine the ¼ cup olive oil, yogurt, vinegar, maple syrup, and dried oregano. Whisk until smooth, then season with salt and black pepper to taste. Set aside.

In a skillet over medium-high heat, add the 1 tablespoon olive oil to warm up until glistening, about 1 minute. Add the finely chopped asparagus to sauté until bright green, about 2-3 minutes.

In a large bowl, combine the cooked pasta, sautéed asparagus, sliced radishes, halved sugar snap peas, watercress and/or arugula, and skipjack tuna (broken up in can prior). Drizzle with the creamy lemon dressing then toss until well combined. Enjoy (optionally) with freshly grated parmesan.