serves 6

12 ounces fusilli
1/2 cup sun dried tomatoes in olive oil
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1/2 cup black olives
1/3 cup olive oil
1/3 cup salad oil
2 teaspoons wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Cook pasta in salted boiling water until al dente. Drain and rinse in cold water. Drain well in a colander.
Add all remaining ingredients and toss lightly. Adjust seasoning to taste.
Serve at room temperature or lightly chilled.