Tuna and Herbed Pasta Salad

Ingredients:

• Dried Fusilli Pasta – 200 gms
• Red Pepper – 1, deseeded and cut into quarters
• Asparagus Spears – 150 gms
• Red Onion – 1, sliced
• Tomatoes – 4, sliced
• Canned Tuna in Brine – 200 gms, drained and flaked

For the Dressing:

• Basil Flavoured Oil or Extra Virgin Olive Oil – 6 tblsp
• White Wine Vinegar – 3 tblsp
• Lime Juice – 1 tblsp
• Mustard – 1 tsp
• Honey – 1 tsp
• Fresh Basil – 4 tblsp, chopped, plus extra sprigs for garnish

Method:

1. Bring a large saucepan of lightly salted water to the boil.
2. Add the pasta and return to the boil.
3. Cook for 10 to 12 minutes until just tender.
4. Preheat the grill to high.
5. Put the pepper quarters under the grill and cook for 12 minutes until the skins begin to blacken.
6. Transfer to a plastic bag, seal and set aside.
7. Bring a separate pan of water to the boil, add the asparagus, and blanch for 4 minutes.
8. Drain and plunge into cold water, then drain again.
9. Remove the pasta from the heat, drain and set aside to cool.
10. Remove the pepper quarters from the bag and peel off the skins.
11. Slice the pepper into strips.
12. To make the dressing, put all the ingredients in a large bowl and stir together well.
13. Add the pasta, pepper strips, asparagus, onion, tomatoes and tuna.
14. Toss together gently, then divide among serving bowls.
15. Garnish with basil sprigs and serve.