Tuna Pasta Salad

• 2 cups dry pasta - shells, bowties, rotini, etc.
• 1 small can tuna in oil, undrained
• 1/2 cup chopped fresh basil leaves (or 2 tbsp. dried, not as good)
• 2 tbsp chopped parsley
• 1/2 tsp seasoned salt
• Large dash Tabasco
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 3 tbsp wine vinegar
• 4 oz. white cheese (Danish Havarti, Fontina, Monterrey Jack, Feta), cut in small cubes
• 2 small zucchini, diced
• 2 medium tomatoes, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup pine nuts or chopped walnuts, toasted in ungreased pan over low heat
• 1/4 cup capers
• 1/3 cup sliced green onions

1. Cook pasta the minimum amount of time and drain; then turn into a very large mixing bowl. Empty the can of tuna over the pasta without draining off the oil. Flake the tuna and then add the basil, parsley, salt, hot sauce, garlic, olive oil and vinegar. Toss with the cooked pasta and tuna.
2. Add the remaining ingredients and mix lightly. Taste for seasoning. I sometimes finish the dressing with a spoonful of ranch dressing.

pasta shells, fresh basil, parsley, salt, garlic, olive oil, wine vinegar, white cheese, zucchini, tomatoes, olives, pine nuts, capers, green onions

Taken from www.epicurious.com/recipes/member/views/tuna-pasta-salad-1241350 (may not work)