Summer Greek Pasta Salad with Tuna

12 ounces farfalle pasta
1 bunch watercress, stems discarded
1 pint cherry tomatoes, halved
2 (6-ounce) cans light tuna, drained
1 cup crumbled feta cheese
1/2 cup basil, thinly sliced
1/3 cup light mayonnaise

Bring a large pot of lightly salted water to a boil. Add the pasta and
cook according to package instructions.
Meanwhile, combine the watercress, tomatoes, tuna, feta, basil and
mayonnaises in a large bowl. Toss with the warm pasta. Season to taste
with salt and pepper.
Makes 4 servings.


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