Farfalle with Tuna and Olives

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper, to taste
1 lemon, juiced
1 teaspoon fresh grated lemon peel
2 large ripe tomatoes, seeded and chopped
2 (6-ounce) cans white albacore tuna, drained
1 medium red or white onion, chopped*
1/3 cup pitted Kalmata or other Mediterranean olives, broken or sliced
1/2 cup fresh basil leaves, chopped
16 ounces farfalle pasta (bow tie)
Freshly grated Parmesan cheese for sprinkling

1. Combine all ingredients, except pasta and Parmesan cheese, in a very large serving bowl. Let stand for at least 10 to 15 minutes to allow flavors to blend.
2. Meanwhile, cook pasta according to package directions, preferably al dente (firm to the bite). Drain, but do not rinse.
3. Add the hot pasta to the tuna/ tomato mixture, and toss to combine.
4. Serve immediately, passing the Parmesan cheese to sprinkle over individual servings.

Serves 8.

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