Source: dLife

Cold pasta salad tossed with tuna, tomato, cucumbers, celery, and herbs.

Servings

8 oz Pasta, bow ties, semolina, dry
9 oz canned white tuna, packed in water, drained , flaked
1 cup chopped tomato
0.5 cup shredded carrots
0.5 cup Cucumber, with skin, fresh, slices
0.25 cup fresh chopped celery
0.25 cup red wine vinegar
2 tbsp cold water
1 tbsp dijon mustard
2 tsp olive oil
0.25 tsp black pepper
0.12 tsp salt

1 Cook pasta according to directions, leaving out the added salt and fat. Drain, rinse under cold water, and drain again.
2 Place pasta in a large bowl and add in the tuna, tomato, carrot, cucumber, and celery.
3 In a small bowl, mix the vinegar, water, mustard, oil, pepper, and salt, mix well.
4 Pour the vinegar mixture over the pasta, toss to coat well.
5 Cover and refrigerate for at least 2 hours. Mix again before serving.

You don't have to use bow tie pasta, use anything, shells, rotini, and elbows work well too. You can always use wheat pasta if you prefer.