Cold Pasta Salad with Tuna, Vegetables and Herb Vinaigrette

Serves 6

FOR THE HERB VINAIGRETTE

• 1 cup chopped fresh basil

• ½ cup minced fresh chives

• 2 tablespoons minced garlic

• 2 tablespoons minced shallots

• 1 cup extra virgin olive oil

• ¼ cup red wine vinegar

• 1 tablespoon Dijon mustard

• Salt and freshly ground black pepper

FOR THE PASTA SALAD

• 1 lb fusilli pasta

• 1 large red onion, peeled and cut into ½ inch slices

• 2 red peppers, seeded and cut in half lengthwise

• 4 oz canned tuna, drained

• 1 ear corn, grilled and kernels removed

• 1 package heirloom cherry tomatoes, cut in half

• ½ lb dried ricotta salata cheese

• Salt, freshly ground black pepper and dry oregano

METHOD FOR THE HERB VINAIGRETTE:

1. In a medium bowl, combine the basil, chives, garlic, and shallots and whisk in the oil, vinegar and mustard.

2. Season with salt and pepper to taste.

METHOD FOR THE PASTA SALAD:

1. Cook fusilli pasta, drain, cool and place in a large bowl.

2. Add the onions, peppers, tuna, corn, cherry tomatoes and vinaigrette; season with salt, pepper and oregano to taste.

3. Toss and place on a platter.

4. Top with the ricotta salata cheese and serve at room temperature or cold.