September 2003 "Late Summer Tuna Rotini Salad" Ingredients for Tuna Rotini Salad:     1 - 12oz can solid white tuna - drained     6 oz. Tri-color Rotini - cooked, drained and cooled     ½ cup celery - chopped     ¼ cup mild banana pepper rings - chopped     ¼ cup red onion (soaked in ice cold water for 20 minutes) and then chopped     ¼ cup black olives - chopped     2 Tablespoons fresh parsley - chopped     1 Tablespoon fresh basil - chopped     Salt and Pepper to taste Ingredients for Dressing:     ¼ cup mild olive oil     4 Tablespoons balsamic vinegar     1 Tablespoon poupon mustard     2 Tablespoons Hellman's Mayonnaise Cook pasta until el dente, drain and cool. In a medium size bowl whisk olive oil, vinegar, mustard, mayonnaise. In a large bowl add cold pasta, celery, banana pepper rings, red onion, black olives, tuna chunks, parsley, basil. Pour dressing over pasta mixture and gently mix until combined. Salt and pepper according to taste. Last Months Recipe