Greek Tuna Salad Pasta

It is really hot today. Don't you think so? We have been swimming everyday in grandma's pool and today we decided that we would go to the library. It was about 10:30 in the morning and I was thinking about what else we could do to keep ourselves busy.
I thought too soon.
We stayed at the library for 4 1/2 hours.
We missed lunch. My youngest took a nap on my lap. And I was the one who finally spoke up and said that I was hungry so we had to go.
That really has nothing to do with this post, but I just found it humorous that my children were so entertained by the library.
Now on to the food.
I made this pasta salad about 6 weeks ago. I don't remember all the things I changed about it, but as soon as I made it, I wrote down the changes to the recipe and so, the recipe below is my version of the recipe.
I added a couple extra vegetables and used whole wheat pasta.
This would be a really great option for a really hot day (like today), because you only have to boil the pasta and if you have some leftover, cooked pasta in the fridge, then you can just whisk up the dressing, have a quick lunch or dinner, and keep your house nice and cool, by avoiding the use of the oven.
I hope everyone has a great Father's Day weekend! We are grilling out and I get to make a cake! (I haven't baked a thing in 4 weeks, so I am a little excited about the cake!)

Greek Tuna Salad Pasta adapted from Everyday with Rachael Ray Magazine
1 pound whole wheat penne rigate pasta

3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil

2-3 Tbls fresh lemon juice

1- 15 oz can diced tomatoes, drained
1/2 cucumber, seeded and coarsely chopped
1 yellow pepper, chopped

1 cup matchstick carrots

1/4 cup finely chopped parsley
Salt and pepper
Two 6-ounce cans solid white tuna in water, drained and broken into chunks
1/2 cup crumbled feta cheese

1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.

2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, yellow pepper, and carrots. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.

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