Summer Addiction Pasta Salad

• 1 lb vary-coloured pasta shells (I get the imported Italian stuff as the colours stay brighter and prettier after cooking)
• 2 (15 1/2 ounce) cans kidney beans, drained
• 2 (11 ounce) cans canned corn niblets, drained
• 2 (6 ounce) cans tuna packed in oil, one drained, the other not
• 1 red pepper, chopped into small pieces
• 1 green pepper, chopped into small pieces
• 1 yellow pepper, chopped into small pieces
• 1 red onion, minced
• 10 gherkins, chopped
• Dressing
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 3/4 cup mayonnaise (I always use Hellman's)
• 1/2 cup grated parmesan cheese

1. Cook the pasta until al dente.
2. Drain and run under cold water.
3. Drain well.
4. In a large bowl, combine pasta with kidney beans, corn, tuna (including the oil in one tin), onion, peppers and gherkins.
5. Combine all dressing ingredients and pour over pasta.
6. Toss to coat and refrigerate for at least 1 hour before serving to cool and blend flavours.
7. This is great even 2-3 days after making!

varycoloured pasta shells, kidney beans, corn niblets, tuna, red pepper, green pepper, yellow pepper, red onion, dressing, olive oil, red wine vinegar, mayonnaise, parmesan cheese

Taken from www.food.com/recipe/summer-addiction-pasta-salad-67097 (may not work)