Mediterranean Tuna Salad

2 (6 1/2 oz.) cans Tuna or Salmon in water; drained
1/4 lb. dill Harvarti cheese, cut into 1/2 inch cubes
1/4 cup pitted black olives, sliced
2 (8 oz.) package tri-colored vegetable fusilli, cooked according to package directions
1 bunch scallions, thinly sliced
1 small sweet red pepper, finely chopped
1 small green pepper, finely chopped

Dressing:
2/3 cup lemon juice
3/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. oregano
1/4 tsp. parsley
1/4 tsp. basil
15 grinds fresh black pepper

Mix the ingredients for the dressing and set it aside. Combine the salad ingredients in a large bowl. Gradually add enough dressing to coat the mixture adequately. Toss gently and serve.

Serves 4-6

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