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1
Prepare the vinaigrette, just before use.
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2
Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released.
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3
Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle.
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4
Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons.
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5
Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth.
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6
While keeping the blender running, add oil through the feed opening in a slow stream.
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7
Set aside until needed.
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8
In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives.
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9
Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes.
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10
Taste and adjust dressing as needed.
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11
Do not feel compelled to use all of the dressing.
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12
You want enough to complement the ingredients of the salad without overcoming their flavors.
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13
(You can always serve dressing on the side, or add more to the salad if you wish.
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14
The pasta will absorb some of the vinaigrette.)
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15
Transfer to serving bowls or serve family style.
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16
Garnish with basil sprigs and shaved Parmesan.
