Tuna Pasta Salad - Dairy and Soy Free (vegan option)

This makes a great light lunch or side dish on these warm summer days and is quick and easy to prepare.  The great thing about this recipe is that you can use any vegetables you like or have at home.

This recipe will make 4 servings

1/2 box of pasta (multigrain or whole wheat), I used multigrain fusilli
2 carrots, peeled and cut
1/2 english cucumber, sliced and quartered
1/2 cup olives, green or kalamata, you could also mix both
1/4 olive oil
1 can of water packed tuna rinsed or a small can of chick peas drained and rinsed
8 basil leaves, torn
pepper, to taste

1. Cook pasta according to directions on packaging, drain and rinse in cold water.
2. Mix carrots, cucumber, olives, basil and tuna or chickpeas and set aside.
3. Once the pasta has cooled add to the vegetable mix.  Add olive oil and mix together.  Add salt and pepper if you wish.