Pasta Toss with Tuna and Tomatoes
4/28/2017, 11 a.m.
Salt & pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
¼ c. pitted kalamata olives
¼ c. fresh flat-leaf parsley leaves
3 tbsp. red wine vinegar
¼ c. extra-virgin olive oil
1 clove garlic
2 can tuna in water
Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs.
Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.
In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.
Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.