Pasta Salad with Tuna, Olives and Parsley

Ingredients

• 0.5 cup olives black pitted chopped
• 1 pint cherry tomatoes halved
• 0.3 cup parsley fresh chopped
• 1 pound curly pasta such as fusilli 
• 0.3 cup juice of lemon 
• 0.5 teaspoon lemon zest grated
• 12 oz oil-packed tuna light chunk flaked drained canned
• 0.5 cup olive oil 
• 0.5 small onion red sliced
• 6 servings salt and pepper 

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a pot of salted water to boil.
2. Add pasta and cook until tender, about 12 minutes, or as package label directs.
3. In a bowl, whisk oil, lemon zest and juice and 1/2 tsp. salt.
4. Drain pasta; add to bowl with dressing.
5. Add tomatoes, tuna, olives, onion and parsley and toss well.
6. Let cool to room temperature, season with salt and pepper, if desired, and serve.