Tunisian Pasta Salad

Salt
8 oz Penne pasta
2 tbsp Olive oil
5 tbsp Fresh lemon juice
½ tsp Ground cumin
Freshly ground black pepper; to taste
1 pinch Cayenne pepper
1 c Diced seedless cucumber
½ c Kalamata olives; (optional)
Pitted and coarsely chopped
2 Green onions; minced
1 lg Clove garlic; minced
1 lb Ripe cherry or teardrop tomatoes
(yellow or red or a combination)
2 tbsp Finely chopped fresh parsley

Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally. Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste. Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Serve at room temperature.

Serves 4