1 Boil water in an 11-inch skillet (3/4 of the way full of water)2 Add 1 Cup Rigatoni Pasta3 Cook on Medium heat for approximately 15 minutes, or until you can tell that the pasta is clearly cooked4 Use colander to strain water, then put the cooked pasta back into the skillet (put on Low heat)5 Add 1 can of solid white albacore Tuna (the kind that is preserved in water, NOT OIL)6 Add 2 oz of Ranch Dressing, stir gently, but throughly7 Add 2 tablespoons of sliced black olives8 Stir gently, but throughly then Remove from heat9 Shred your cheese on top of each individual serving, to suit & Add multiple dashes of parsley to the top (I use 6-7 dashes. See photo)10 LINK to my Original Recipe Post: CLICK to SEE RECIPE

I always loved this recipe but I never thought it was anything that other people would LOVE until a former roommate of mine became obsessed with it. In fact, she asked me to make for her every week for shabbos and also for her to snack on, during the week. This went on for our entire living together, until she realized she was moving away and had to learn to make it for herself!

Source: This is an original recipe, by me