Directions

1. Wash the arugula and spin dry. Chop very coarsely. Halve the cherry tomatoes.
2. Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions, until soft, with the slightest resistance to the tooth.
3. Drain in a colander.
4. Transfer the pasta to a bowl. Add the tomatoes, olives, tuna, olive oil, and vinegar. Toss.
5. Serve hot orcold—let cool at room temperature and refrigerate for 30 minutes.

Excerpted from Kitchen Simple by James Peterson Copyright © 2011 by James Peterson. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.