Tuna Rigatoni Salad with Tapenade Time: 30 minutes
1 1/2 - 2 cups rigatoni - depending on size (see techniques about pasta)
1 can tuna (9 oz ?)
2 eggs, hard boiled
1 small jar tapenade (3 oz?) - I used black olive tapenade but you could use green as well
1/4 cup plus 1 tbs olive oil - the good stuff
1 cup cherry tomatoes - your choice of color
1/2 cup sliced celery
1/2 green pepper
1 tbs snipped chives
Boil eggs (techniques). Cook pasta according to package directions. When done, drain, rinse with cool water, put in a large bowl and toss with 1 tbs olive oil. Cut cherry tomatoes in half. Slice celery - diagonally is nice. Chop green pepper, snip chives. Put tapenade in a small bowl - should be about 1/3 cup. Add 1/4 cup olive oil to tapenade and mix well with whisk. Add to pasta and toss gently to coat. Add tomatoes, celery, pepper and chives and toss lightly. Peel and roughly chop eggs and add to pasta. Drain tuna and add to pasta, tossing gently to mix. Serve.
Cooking for Two? Or more?
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