Makes 1 serving
3/4 cup short pasta (such as penne or fusilli)
1 3-ounce can tuna, drained
1/4 cup pitted kalamata olives
2 tablespoons chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Cook the pasta according to the package directions. Drain and rinse under cold water to cool; transfer to a bowl. Add the tuna, olives, onion, oil, and vinegar and toss to combine.