This originated as "Pasta Salad with Tuna and Olives" in Edmonds, and is, apart from the pasta itself, served completely uncooked. I wanted something a bit more, well, warm and cooked for dinner, so I made some changes to the preparation, as well as scaling it up to use up a standard 375g box of pasta.

Tuna & Olive Pasta Not-Salad

Heavily adapted from Edmonds Cookery Book, 69th edition, p.169

Ingredients

• 375g dried pasta; whole wheat rotini works well
• 60mL olive oil
• 1½ red onions, thinly sliced
• 5 sticks celery, finely sliced
• 3 cloves garlic, minced
• 1½ red or yellow bell pipers, seeded and diced
• 2 tins tuna in water, drained
• ⅓C black olive slices
• 2 tomatoes, cored and diced
• 15mL yellow mustard
• 30mL wine vinegar
• salt and pepper
• parsley
  

Directions

1. Heat the oil in a large, deep skillet over medium heat.
2. Add the onion, celery, and garlic. Cook until the onion just starts to turn translucent.
3. Add the bell pepper. Season with salt and pepper to taste. Continue cooking, stirring often, until the vegetables have softened slightly and the taste of the onions has mellowed.
4. Stir in the tomatoes, tuna, olives, mustard, and vinegar. Reduce heat to low and let them heat through.
5. Meanwhile, cook the pasta al dente in salted water.
6. Toss the pasta with the vegetable/tuna mix. Serve with parmesan.