Cook penne in salted water according to package directions. While pasta is cooking, dice red pepper, green onions, celery, tomato, and parsley.

Place pasta in a large bowl and mix in beans, drained tuna, red pepper, green onions, celery, parsley and tomato.

Toast pine nuts in a dry pan over medium heat for about 5-6 minutes until brown; set aside to cool.

Meanwhile, drizzle olive oil and the zest and juice from the lemon over the pasta salad and mix well.

Take a bite to check for seasoning and add salt and pepper if needed.

Sprinkle on toasted pine nuts before serving.