Springo | Tuna and Tomato Elbow Pasta Salad

Ingredients

• 2 cups Springo elbow pasta
• 1 can (6 oz) tuna, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• Salt and pepper to taste