Bring to boil a pot of salted water, pour the wholegrain fusilli cooking them for the time indicated on the package
Drain it “al dente” and let it cool under the running cold water
In the meantime prepare the dressing: combine the tuna, olives, capers and diced tomato in a bowl, add the chopped parsley and sprinkle with a drizzle of extra virgin olive oil
After draining the pasta, pour the wholegrain fusilli in the sauce and mix everything together
Serve immediately, it is also excellent the day after