pasta-salad-with-tuna-and-greek-olives A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Stove
- Refrigerator
- Spoon
Ingredients
- 12 ounces rigatoni, penne, or other short pasta
- 1 7-ounce can tuna in oil, preferably olive, drained
- 1/2 pound large black greek olives in brine, drained
- 1/2 pound cherry tomatoes, cut in half
- 1/2 cup olive oil
- 4 teaspoons fresh lemon juice
- 2 teaspoons drained capers
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