250 g pasta spirals
6 canned anchovies, drained
12 black olives
200 g canned tuna, drained
1 tblsp parsley, chopped
1 tblsp fresh chives, snipped
2 hard-boiled eggs, cut in wedges

Dressing:
1 tsp Dijon mustard
1 clove garlic, crushed
1 tblsp wine vinegar
¼ cup olive oil
freshly ground black pepper

Cook the pasta spirals in salted boiling water for 12 minutes. Drain, rinse in cold water, and set aside to cool thoroughly.

Cut the anchovies in half lengthwise and wrap around each olive.
(If preferred, roughly chop the anchovy fillets and toss with the other ingredients before serving)
Place the cooled pasta spirals, olives, tuna, parsley and chives in a salad bowl and toss lightly.

Dressing:
Place the Dijon mustard, crushed garlic, wine vinegar, olive oil and ground pepper in a bowl and whisk until thoroughly combined. Alternatively, place in a screwtop jar and shake well.

Pour the dressing over the salad ingredients and toss lightly. Decorate with the egg wedges. Serve with herbed bread and a green salad.