(Pasta Salad)

1/2 lb. Rigatoni
1 c. julienne zucchini
1 c. peas, just defrosted, not cooked
Salt
Pepper
6 tbsp. olive oil
3 to 4 ripe firm peeled tomatoes
1/2 c. green onions, sliced thinly
2 (6 oz.) cans tuna fish, packed in oil
1/2 c. chopped parsley

Black olives, sliced
1 pkg. defrosted frozen artichoke hearts
1 pkg. frozen defrosted Italian green beans
A few capers

Cook rigatoni "al dente" in lots of salted boiling water. Drain and rinse in cold water. Toss rigatoni with part of the olive oil, salt and pepper. Add tomatoes, green onions, zucchini, peas, drained tuna, parsley and rest of olive oil and toss again. Correct seasonings. Serve at room temperature.