Tuna, Fusilli and Mixed Pepper Salad

by Maria Flynn
(Nerja)

1 Kg. Fusilli
200 ml. French Dressing
2 Large Red & Yellow Peppers – diced
1 large bunch of Spring Onions or Red Onions – sliced
2 Tablespoons roughly chopped Sun Blush Tomatoes
2 Tablespoons of chopped Black Olives
Basil Leaves
This is great for a barbecue or summer lunch as it can
be made in advance and left in the fridge. Just pour
the dressing over before serving and stir to separate
the pasta.