Greek Tuna Salad Pasta Christina Stanley-Salerno   From Every Day with Rachael Ray September 2008 SERVES 4 Prep Time: 15 min Cook Time: 10 min 1 pound penne rigate pasta 3 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 2 plum tomatoes, chopped 1/2 cucumber, seeded and coarsely chopped 1/4 red onion, finely chopped 1/4 cup pitted kalamata olives, chopped 1/4 cup finely chopped parsley Salt and pepper One 6-ounce 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.

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