BOW-TIE SALAD WITH TUNA

1 lb bow-tie (farfalle) pasta
FOR THE DRESSING:
1 (6 oz) can oil packed solid light tuna
1/4 cup each red-wine vinegar and olive oil
2 Tbsp honey -Dijon mustard
3/4 tsp salt
FOR THE SALAD:
1 (15 or 16 oz) can chickpeas,rinsed (optional
3 large ripe tomatoes, cut into chunks
1 large cucumber, cut in chunks
8 oz feta cheese, cut in cubes
1 cup quartered thin slices red onion
1 cup slivered basil leaves

Cook the pasta as package directs. Drain and rinse
under running cold water.

TO MAKE THE DRESSING:
Drain oil from tuna into a large serving
bowl; reserve tuna. Whisk remaining dressing ingredients into the oil.

TO PREPARE THE SALAD:
Add the pasta to the bowl, then remaining ingredients.
Add the tuna and gently break up. Toss well to mix
and coat. Serve salad at room temperature. Refrigerate leftovers.

Serves 8
Source: Woman's Day Magazine, September 2007