Tuna Pasta Salad with Olives and Capers
INGREDIENTS
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1 pound dried fusilli pasta
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2 - 5 ounce cans Genova Albacore Tuna in Olive Oil
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24 ounces cherry tomatoes, halved
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1 cup chopped scallions
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6 ounce pitted kalamata olives, drained
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6 ounces pepperoncini peppers, drained and sliced
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3 tablespoons chopped parsley
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3 tablespoons capers
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1 cup mayonnaise (low fat)
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2 tablespoons dijon mustard
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5 anchovies, minced
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Salt and pepper
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