Pasta salad with tuna and greek olives | epicuriantime.com

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
• salt and pepper to taste
• recipeIngredient ends