Another Courtney favorite – I’ve decided that I need to double the recipe because between Courtney and Zach, they can eat the whole bowl in one day! The recipe comes from Ladies’ Home Journal.
1 pound bow-tie pasta
1/4 cup olive oil (because I don’t buy tuna packed in oil, I double this to 1/2 cup)
2 tablespoons white wine vinegar (I also double this for a little extra kick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated lemon peel (you can leave this out and the salad will still taste great)
2 tomatoes, chopped (I prefer to use grape tomatoes, cut in half)
2 (6 oz each) cans tuna in oil, drained (you can use tuna packed in water, just double the oil – see above)
1/2 cup chopped red onion
1/2 cup Kalamata olives, sliced (you can just use regular olives if you like; sometimes I make this with olives but most times I leave them out)
1/4 cup sliced basil leaves (I usually leave these out too!)
Cook pasta according to package directions. In a large bowl, combine rest of ingredients and let stand for 10 minutes. Add pasta and toss.