Pasta Fredda (Macaroni Salad)

Well! After a long hiatus I am back! April has been a busy month for me between work, the Spinning workshops I organised (that is spinning yarn!) and the Easter holidays.
But now that things have calmed down a bit, here I am with a great warm weather recipe!
It requires very little preparation, it's low in fat, you can vary the ingredients based on your personal tastes or on what you have on hand and it is delicious!

You can serve a "pasta fredda" as your main meal with a handful of chips or some crusty bread, or you can serve it as side dish at dinner.

So here we go!
Ingredients for 2 main meal servings or 4 side dish servings

about 5 oz short pasta
1 small onion
a couple of stalks of celery from the heart
a bunch of small tomatoes, or 1 large tomato
1 8oz container of low fat cottage cheese
1 small can water-packed tuna fish
a handful of large green or black olives
2 T. olive oil
a few basil leaves (I used frozen but you can use fresh or dried basil)
salt and pepper to taste

Cook the pasta according to directions on package, drain, rinse and cool.
Prepare the vegetables: peel and chop the onion, wash and chop the celery, wash and slice the tomatoes (if you use a large salad tomato, chop it in bite size pieces) if the olives are not pitted, cut the flesh from the pit.
Flake the tuna.

Place the pasta in a large serving bowl (glass always makes great visual impact!). Add all of the ingredients except salt and pepper.

Mix well, add salt and freshly ground pepper to taste. Serve on a bed of fresh garden lettuce and... Julia Child would have said had she spoken Italian...