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Pasta with Tuna & Olives
by Amy Delano
serves: 8
  Pasta salad can be served warm or cold
Ingredients:
  1 lb   bow-tie pasta
  2 tbsp   olive oil
  1 tbsp   red wine vingar
  1/2 tsp   dried basil
  1 pint   cherry tomatoes, halved
  2 cans   5 oz cans chunk light tuna in water, drained
  1 cup   pitted kalamata olives, roughly chopped
  1/4 bunch   fresh flat-leaf parsley, roughly chopped
  1/4 cup   grated Parmesan
    freshly cracked black pepper
Directions:
  Bring a large pot of water to a rolling boil. Add the pasta and cook for 7 to 10 minutes, or until tender. Drain the pasta in a colander and set aside to cool slightly.

In a small bowl, whisk together the olive oil, vinegar, basil and black pepper to taste.

Place the cherry tomatoes, tuna, olives, and parsley in a large bowl. Add the pasta, oil and vinegar dressing, and Parmesan to the bowl and stir until well combined.