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 c. pitted black olives, sliced
2 (8 oz.) pkg. tri-colored vegetable fusilli, cooked according to pkg. directions
1 bunch scallions, thinly sliced
1 sm. sweet red pepper, finely chopped
1 sm. green pepper, finely chopped

DRESSING:

2/3 c. lemon juice
3/4 c. 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.