Conchiglie Salad With Tuna & Lettuce - cooking recipe

Ingredients

1 lb conchiglie
6 tablespoons extra virgin olive oil
10 ounces butterhead lettuce, trimmed and shredded
7 ounces canned tuna in water, drained and flaked
salt
pepper

Preparation

In large pot bring 5 qts water to a boil.
Add conchiglie and cook until al dente.
Drain pasta and place it into a serving bowl.
Add the olive oil and toss well.
Let the pasta cool for about 5 minutes.
Add the lettuce and tuna to the pasta.
Season to taste with salt and pepper.
Toss well and serve either slightly warm, or at room temperature.