Tuna & Herbed Fusilli Salad

2 cans Crown Prince Natural Tongol Tuna, drained and flaked
12 ounces dried fusilli pasta, cooked according to package directions
1 bunch fresh asparagus spears, cut into thirds, cooked and cooled
1 medium red bell pepper, roasted and sliced into strips
1 small red onion, thinly sliced
4 tomatoes, sliced

Dressing:
3/4 cup extra-virgin olive oil
6 tablespoons white wine vinegar
4 tablespoons snipped fresh basil
2 tablespoons mustard
2 tablespoons honey
2 tablespoons lime juice

Combine all dressing ingredients in a large bowl and mix well. Add the remaining ingredients and toss together gently. Serves 6-8.

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