Rigatoni With Tuna - cooking recipe

Ingredients

1 lb. rigatoni pasta, cooked al dente and drained
9 oz. tuna (2 small cans), drained
1 c. sliced black olives
1 c. cherry tomatoes, halved and seeded
1 small red onion, diced
4 stalks celery, 1/4-inch dice
1 bottle Italian dressing
1/2 tsp. oregano
salt and pepper to taste

Preparation

Serves 6 to 8. Cook rigatoni al dente and drain.
Let stand at least 1 hour until dry.
When pasta is dry, drain tuna, halve and seed tomatoes by squeezing together to discard seeds.
Mix all ingredients together.
Let stand 1 hour.
Adjust seasonings if necessary.