Serves 6-8 Ingredients: 400 gm fussili pasta (spiral shape) 2 avocados (pitted, scooped, sliced) 1 each: red, yellow capsicum (seeded, julienned) 1 onion (halved, thinly sliced) 1/2 cup black or green olives (pitted, quartered) 1/4 cup warm pasta water Dressing: 2 tbsp Dijon mustard 1 tsp crushed garlic 1 tbsp dried basil 1 tbsp balsamic vinegar 1 tbsp runny honey Salt (to taste) Pepper 1/4 cup extra virgin olive oil Method: Cook pasta al dente; in oiled, salted water; reserving some pasta water. Rinse under running cold tap water. Strain well. Mix with reserved pasta water; to keep it loose and to avoid getting clustered together. In a large, wide serving bowl; mix all vegetables with pasta. Combine all dressing ingredients together. Mix well by means of a whisk; until well blended and incorporated. Pour over pasta mixture. Toss to integrate well with mixture. Serve.