Tuna and Pasta with Red Wine Vinaigrette

I’m not a fan of tuna; it just doesn’t taste great, but I found this recipe that I make again and again because it’s super tasty. Rachel Ray’s dishes are typically unhealthy and fattening, but this one is all good. I use cilantro since I don’t like parsley. I also add chopped red bell pepper for crunch. Four torn kalmata olives per person makes this dish awesome. Here’s the link: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/healthy-good-for-you-recipes/tuna-pasta-salad

The vinaigrette is 2 T olive oil, salt, pepper, 1/4 cup red wine vinegar, 2 T honey. This vinaigrette is enough for two people.