Greek Tuna Salad Pasta

Ingredients:
1 pound Penne rigate pasta (or quinoa pasta)
3 Tbsp Red wine vinegar
1/3 cup Extra virgin olive oil
2 Plum tomatoes chopped
½ Cucumber seeded and coarsely chopped
¼ Red onion finely chopped
¼ cup Pitted kalamata olives chopped
Salt and pepper
¼ cup Finely chopped parsley
One 6 ounce can solid white tuna in water, drained and broken into chunks
¼ cup Crumbled feta cheese

Directions:
In a large pot of boiling, salted water cook the pasta until al dente. Drain and spread onto a baking sheet to cool.
Meanwhile, pour the vinegar into a large bowl and whisk the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion, and olives. Add the pasta and parsley and toss. Season with salt and pepper. Stir in the tuna. Top with feta.