I love this pasta salad because it's bursting with freshness. The summery vegetables add satisfying crunch while the zesty dressing adds tangy flavor.
For the herb vinaigrette:
In a medium bowl, combine the basil, chives, garlic, and shallots and whisk in the oil, vinegar and mustard. Season with salt and pepper to taste.
For the pasta salad:
Cook fusilli pasta, drain, cool and place in a large bowl. Add the onions, peppers, tuna, corn, cherry tomatoes and vinaigrette; season with salt, pepper and oregano to taste. Toss and place on a platter. Top with the ricotta salata cheese and serve at room temperature or cold.