Pasta Salad with Tuna and Herbs

1 1/2 t. salt
1/2 lb. penne pasta
2 T. fresh lemon juice
2 T. extra virgin olive oil
1/2 t. freshly ground black pepper
1/4 C. chopped fresh Italian parsley
1/4 C. chopped fresh basil
1/4 C. chopped fresh cilantro
2 (6 oz.) cans tuna, packed in oil
1 T. capers, rinsed and drained (optional)

Bring a large pot filled with water to a boil. Add 1 teaspoon of the salt and the pasta; stir well and cook until al dente, about 12 minutes.

Drain well.

In a bowl, combine the still hot pasta, lemon juice, olive oil, the remaining 1/2 teaspoon salt and the pepper and mix well. Add the parsley, basil, cilantro, tuna and capers and mix gently. Taste and adjust for the seasoning. Cover and refrigerate at least one hour and up to 12 before serving.

Serves 4.

Picnic Basket From Kim of Kim's Whim