Chilled pasta is a staple in the picnic baskets of Italians heading for a day at the beach. Even hot weather and holidays can’t keep an Italian away from their pasta! This dish can be made beforehand and stored in the fridge - add the basil just before serving so it keeps its colour.

Ingredients

• 400g Pasta Pepe fresh Fusilli
• 175g tin tuna in olive oil, drained and flaked
• 12-14 medium size cherry tomatoes, halved
• Half a red onion, finely sliced
• ¼ cup of pitted black olives
• 2 tbsp salted capers, rinsed and drained
• 1/2 bunch basil
• Olive oil
• Salt

Steps

1. Cook Fusilli for 4 minutes in plenty of boiling, salted water. Drain and place in serving bowl.
2. Add all other ingredients, dress with plenty of olive oil and toss well to combine.
3. Cover and store in the fridge until required. Best served at room temperature so remove from fridge at least half an hour before serving. Buon appetito!