Ingredients
(8-10 people, as a side dish)

• 1 pack Columbro fusilli
• 1 pack Gaeta olives, pitted and halved
• 14 oz (2 jars) Callipo Solid White Tuna in Olive Oil
• 1 cup mayonnaise
• 1/3 cup plus 3 tbsp Cardum Extra Virgin Olive Oil
• ¼ cup finely chopped flat leaf parsley
• Salt & Pepper

Preparation

1. Cook the pasta in plenty of salted, boiling water.
2. Strain, mix with 3 tablespoons Cardum extra virgin olive oil so it does not stick, set aside to cool completely.
3. Meanwhile, in a bowl, mix together the mayonnaise and the remaining Cardum extra virgin olive oil, then add the olives and the tuna.
4. Mix together, add salt and pepper to taste. Once the pasta is cool, toss it all together, adding the chopped fresh parsley at the end. This pasta salad may be refrigerated until ready to serve, however it tastes best when not too cold. Buon appetito!