Every easy and open to variation to suit any need.
I used 1/2 a lemon, adding a little zest to the salad. I used 2 T. olive oil, and 1 tsp. dried basil. After mincing the garlic, I let it soak in the olive oil while the pasta cooked. I used about 1/2 tsp. salt, solid white albacore tuna packed in water (drained & flaked), liberal pepper and about 1/4 c. fresh Parmesan cheese (Parmigiano Reggiano). The flavor was light and refreshing: not too tuna, not too lemony, not too basil...and the penne adds a nice texture. Made for a great lunch. Thanks!