Tuna and Artichoke Pasta Salad with Black Olive Linguini

  • 1  pkg Rossi Pasta Black Olive Linguini
  • 3  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 3  tablespoon  red wine vinegar
  • 1  tablespoon  Rossi Pasta Balsamic Vinegar
  • 12  oil-cured black olives, pitted and coarsely chopped
  • 1/3  cup  onion, thinly sliced
  • 8   ounce  marinated artichoke hearts, whole
  • 3 - 6  ounce  fresh tuna steaks, seared to desired temperature, cooled and sliced
  • 2  tablespoon  fresh parsley, chopped
  •   salt and pepper to taste
Begin cooking Black Olive Linguini according to package directions. Meanwhile, combine oil, vinegars, salt and pepper in a bowl and have ready as a dressing. Taste check pasta for doneness, rinse, drain and toss in bowl with the oil and vinegar dressing. Add the olives, onion, artichoke hearts and tuna one at a time, tossing lightly. Taste for seasoning. Sprinkle with parsley, and serve either room temperature or slightly chilled.