Penne With Tuna
|Pimientos/2 large roasted and peeled red peppers||6 Ounce, roasted (1 Jar)|
|Red wine vinegar||3 Tablespoon|
|Olive oil||6 Tablespoon|
|Shredded basil/1 teaspoon dried basil||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Scallions||2 , chopped|
|Black olives||1 Cup (16 tbs), pitted and chopped|
|Canned tuna||6 1⁄2 Ounce, drained and broken (1 Can)|
|Pimentos/2 large roasted and peeled red peppers||6 Ounce (1 Jar)|
1. Cook penne in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes. Drain in colander. Cool under cold running water.
2. In a large bowl, combine salt, pepper, vinegar, and olive oil. Beat with a fork to blend. Add basil, parsley, and scallions. Stir to mix. Add pasta to dressing along with olives, tuna, and pimientos. Toss carefully to combine, being careful to keep tuna from breaking down completely.