Tuna And Bean Pasta Salad - cooking recipe

Ingredients

1 (184 g) can tuna in water
1 (16 ounce) can red kidney beans
4 cups cooked whole wheat pasta (penne is best)
1/4 sweet onion, finely diced
2 -3 garlic cloves, finely chopped
2 celery ribs, finely diced
2 carrots, finely diced
1/2 sweet red pepper, finely diced
6 sun-dried tomatoes
10 kalamata olives (optional)
1/4 cup olive oil
1 teaspoon dried mustard
1 teaspoon dried oregano
1 teaspoon dried basil or 4 -5 fresh basil leaves, finely chopped
1/2 lemon, juice of
salt and pepper
fat-free mayonnaise

Preparation

Boil water with salt and set pasta to cook just until texture is beyond a la dente, but not soft.
Drain tuna and add to large glass bowl. Break larger pieces so tuna is flakey.
Drain and wash beans and add to tuna.
Place non-oil packed sundried tomatoes in a bowl with hot water. Let stand for 5 minutes. After five minutes, drain excess water from tomatoes, chop and add to tuna and beans.
Remove olive pits by cutting a slit into each olive length wise. Add to tuna, beans and tomatoes.
Add chopped onion, garlic, celery, carrot, bell pepper.
Add mustard, oregano, basil, (dried or fresh) salt & pepper to taste, olive oil and lemon.
Stir and serve immediately or refrigerate for use up to 2 days later.
Add mayonaise to large bowl mixture or individual servings - if desired.