1 lb. rotini, cooked & drained
2 (10 3/4 oz.) cans cream of mushroom soup
1 c. milk
1/2 tsp. garlic powder
1 tsp. dehydrated onion flakes
2 tsp. dried sweet basil
1/4 c. black olives, sliced
1/2 c. frozen peas
1 c. can Italian tomatoes
1 (12 oz.) can drained tuna
2-3 tbsp. Parmesan cheese

Heat oven to 350 degrees. In a 2 quart casserole dish, combine rotini, mushroom soup, milk, garlic powder, onion flakes, basil, black olives, peas and tomatoes; mix well. Gently fold in tuna. Sprinkle the top of casserole with Parmesan cheese. Bake 35 to 40 minutes.