Tuna-And-Artichoke Pasta Salad

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2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon minced peeled ginger

2 garlic cloves, minced

4 cups hot cooked elbow macaroni (about 8 ounces uncooked)

1 cup cherry tomatoes, halved

1/2 cup chopped green onions

1/3 cup chopped fresh flat-leaf parsley

1 (6-ounce) can albacore tuna in water, drained and flaked

1 (14-ounce) can quartered artichoke hearts, drained

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