• Bring a large pot of water to the boil and salt it well.
• Drain the tuna and place into a large serving bowl, breaking it up slightly.
• Cut the tomatoes in half. Deseed and chop the red bell pepper. Place in the a the bowl with the tuna, bocconcini, sun dried tomatoes and olives and mix well.
• Cook the pasta according to the packet instructions but for a minute or two less. I like to taste a few minutes before the time is up to ensure it is not overcooked. The pasta should be a little bit firm because it will continue to cook.
• When the pasta is ready, drain it. If it's been overcooked, run it very briefly under cold water to stop cooking. Remove all excess water. I prefer not to run the pasta under cold water so I don't cook it completely through.
• Allow to cool a little if it's still really hot. But it's important for the pasta to be a bit warm when mixed with the other salad ingredients.
• Tip the slightly warm pasta into serving bowl with tuna, tri colored cherry tomatoes and bocconcini mixture.
• Pour over combined dressing and toss to combine.
• Taste, and adjust salt if needed.

Homemade Italian Salad Dressing

• In a small bowl combine oil from the sun dried tomatoes, red wine vinegar, dried oregano, red pepper flakes and garlic powder.