Easy Summer Pasta Salad

Ingredients

• 1 lb vine ripe tomatoes small diced
• 12 oz penne pasta cooked al dente
• 2 -5 oz cans tuna in oil not drained
• 3 cloves garlic minced
• 1 tsp oregano freshly minced
• 4 oz capers drained
• 4 oz feta crumbled
• 3/4 cup flat leaf parsley chopped
• 10-12 oz cooked cooled chicken shredded
• 8 oz pearl mozzarella drained of liquid
• 4 oz olive oil

Instructions

1. HOT DISH
2. Prepare penne pasta to al dente (minus a minute or minute and a half of cook time). It will continue to cook in the bowl with all the other ingredients. While pasta is cooking, dice tomatoes and put in bottom of a large serving bowl, season with salt and pepper. Add Tuna with it’s oil, the minced garlic, minced oregano, the capers, the feta and the parsley. Toss bowl ingredients well and add the freshly drained pasta, stirring until the feta melts and the dish is fully incorporated. Top with additional feta and pepper before serving.
3. * COLD DISH
4. Substitute the tuna (in oil) for cooked cooled chiken, and the feta for mozzarella pearls. When the pasta is done cooking, submerge pasta in an ice bath to stop the cooking processs. Drain well, and toss with seasoned tomatoes, mozzarella, capers, parsley, chicken, olive oil, garlic and oregano.