Ingredients
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1 lb rotelle pasta or 1 lb elbow macaroni, cooked and cooled
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3 (8 ounce) cans tuna packed in oil, undrained
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1 cup chopped red onion
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2 tablespoons capers
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1 1/2 cups pitted and chopped black olives
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2 ripe tomatoes, seeded and diced
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1/2 cup extra virgin olive oil
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1 lemon, juice of
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1/2 teaspoon salt
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1/2 teaspoon pepper
Instructions
- Put the cooked pasta in a large mixing bowl. Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon juice, and salt and pepper and toss to combine. Serve.