INGREDIENTS
Salt
Pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
1/4 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley leaves
3 TBSP. red wine vinegar
1/4 cup extra-virgin olive oil
4 cloves garlic
1 1/2 lb. fresh tuna
DIRECTIONS
Heat large covered saucepot of salted water to boiling on high.
Add pasta and cook according to directions.
Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise.
Slice tomatoes in half.
Slice olives and finely chop parsley.
In large bowl, whisk vinegar, oil, garlic, 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper.
Stir in tomatoes.
Drain pasta well.
Add to tomato mixture along with tuna, zucchini, squash, olives and parsley.
Toss until well mixed.
