Tuna Pasta Salad

• 1 pound farfalle pasta
• 2 (6 oz.) cans tuna packed in oil, drained
• 4 plum tomatoes, seeded, cored and diced
• 1 small red onion, chopped
• 1 (14 oz.) can artichoke hearts, drained and quartered, large heartscut into sixths
• 1/3 cup pitted black olives, such as kalamata, Nicoise or picholine
• 3 tablespoons capers, rinsed and drained
• 1/3 cup coarsely chopped parsley
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper

1. In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain in a colander, rinse with cold water and then drain thoroughly.
2. In a large bowl, gently toss together tuna, tomatoes, onion, artichokes, olives, capers and parsley. Stir in drained pasta, oil, vinegar, salt and pepper. Mix ingredients together thoroughly. Serve pasta salad at room temperature.

pasta, tuna, tomatoes, red onion, hearts, black olives, capers, parsley, olive oil, red wine vinegar, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/tuna-pasta-salad-0 (may not work)