Serves: 4 Prep 15 minutes Cook 10 minutes
1 pound penne rigate pasta
3 tablespoons red wine vinegar
1/3 cup EVOO
2 plum tomatoes, chopped
1/2 cucumber, seeded and coarsely chopped
1/4 red onion, freshly chopped
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
salt & pepper
1 6-oz can solid white tuna in water, drained and broken into chunks
1/4 cup crumbled feta cheese
1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.
2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.