Tuna and Tomato Elbow Pasta Salad
Servings3
PreparationTime30 min
Ingredients
- 2 cups Springo elbow pasta
- 1 can (6 oz) tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Cook the elbow pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooked pasta, tuna, cherry tomatoes, red onion, black olives, and fresh parsley.
- In a small bowl, whisk together olive oil and vinegar to create the dressing.
- Pour the dressing over the pasta mixture and toss until well coated.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve as a refreshing tuna and tomato pasta salad.