Whole Wheat Penne and Tuna Salad

6 ounces whole wheat penne pasta

1 lemon

1/4 cup packed fresh basil leaves or more, cut into thin strips

1/4 cup pitted kalamata olives, halved and drained

1/2 cup cherry tomatoes

1 (6-ounce) cans good quality albacore white tuna in water, well drained and flaked

3 T extra virgin olive oil -- divided use

freshly ground black pepper

kosher salt

Fresh chopped garlic (optional)

Grate lemon rind so zest measures 1 tablespoon.

Squeeze half a lemon to yield 1 teaspoon fresh lemon juice.

Boil penne according to package directions.



While pasta is cooking:

In a large bowl toss together zest, juice, basil, olives, garlic, tomatoes and tuna.

Add 2 tablespoons olive oil and lots of ground black pepper; mix well.



When pasta is done, drain very well and add to salad together with 1 tablespoon olive oil and a good pinch kosher salt ; mix well.



Serve salad right away or refrigerate and serve next day. Almost better the next day.


Adapted from a recipe off Cooking Light BB -by Swedish Cook http://community.cookinglight.com/showpost.php?p=1570907&postcount=2
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