Classic Italian Tuna & Olive Summer Pasta Salad

Ingredients

• 160 g Dry pasta (small shells or penne)
• 1 can (120 g) Canned tuna (in water or olive oil), drained
• 50 g Kalamata or black olives, pitted
• 150 g Cherry tomatoes
• 1 small (about 150 g) Cucumber
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Lemon zest
• 1 clove, grated Garlic
• 1 tsp Dried oregano
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10 minutes; drain and cool briefly under running water.

2. 2

   While the pasta cooks, chop the cucumber and halve the cherry tomatoes. Drain the tuna and pit/rough-chop the olives if needed.

3. 3

   In a large bowl, whisk olive oil, lemon juice, lemon zest, grated garlic, oregano, black pepper, and (optional) a pinch of salt.

4. 4

   Add the cooled pasta, tuna, olives, tomatoes, and cucumber to the bowl. Toss until evenly coated and serve chilled or at room temperature.