Greek Tuna Salad Pasta

From Every Day with Rachael Ray September 2008

1lb penne rigate pasta
3 Tbsp red wine vinegar
1/3 C EVOO
2 plum tomatoes, chopped
1/2 cucumber, seeded and coarsely chopped
1/4 red onion, finely chopped
1/4 C pitted kalamata olives, chopped
1/4 C finely chopped parsley
Salt and pepper
1 6oz can solid white tuna in water, drained and broken into chunks
1/4 C crumbled feta cheese

In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.
Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.