Runner Resturent

Ingredients
For the Pasta Salad
▢12 ounces short pasta (rotini, penne, farfalle)
▢2 (5-ounces) canned solid white tuna (in water)
▢1/2 cup diced onions
▢1 pint grape tomatoes, halved
▢1/2 cup Kalamata olives, pitted
▢1 cup diced cucumber
▢3 tablespoons capers, drained
For the Vinaigrette
▢3 tablespoons freshly squeezed lemon juice
▢1/4 cup olive oil
▢2 tablespoons plain yogurt
▢1/2 teaspoon Dijon mustard
▢1/4 teaspoon garlic powder
▢1 teaspoon sea salt
▢1/4 teaspoon ground black pepper
▢1 tablespoon chopped parsley

Ingredients
6 ounces spaghetti 170 grams
2 tablespoons olive oil extra virgin
5 ounces cherry tomatoes halved, about 20
salt and pepper to taste
1-2 garlic cloves minced, or to taste
⅛ teaspoon crushed red pepper flakes or more, optional
133 grams canned tuna water-packed
reserved pasta water separated
¼ cup Italian flat-leaf parsley chopped, fresh
¼ cup Pecorino Romano Cheese grated
extra cheese and parsley to garnish with optional, to garnish