1 lb. cooked fusili tricolori (three coloured pasta spirals)
2/3 cup mayonnaise
3 cloves garlic, crushed
small bunch parsley, chopped finely
1/2 red and 1/2 green pepper, sliced thinly
1 (8 oz.) piece danish salami, cut into 1/4-inch cubes
20 pitted black olives
handful of fresh basil leaves, shredded, for decoration

Mix mayonnaise with garlic and parsley. Mix pasta, peppers, salami and olives in a large bowl. Stir in garlic mayonnaise, mix well and chill for a couple of hours before serving.

Serve as a lunch dish with chunky bread or garlic bread or use as a starter, great on buffets too.

Serves 4.

Submitted by: Chris Webb