Tuna and Fennel Pasta Salad

This pasta is easy to make and delicious. I usually make this when I want pasta for lunch or want to make an easy dinner. Enjoy it hot or cold.

• 1 can light chunk tuna in spring water-drained
• 1-2 cups of dry Tinkyada brown rice fusilli pasta
• 3 Tb Vegenaise (high omega 3 preferred)
• 1 tsp coconut or apple cider vinegar
• juice of half a lemon
• 1/4 red bell pepper diced
  
• 2 Tb diced onion
  
• 2 Tb fresh chopped Italian parsley
• 1 layer (or whatever you call it) of fennel diced-makes about 3 Tb's
  
• 1 tsp dried dill
• ayenne pepper to taste
  
• Himalayan sea salt to taste
• dash of old bay seasoning
• dash of chili powder

Cook pasta. While pasta is cooking add all ingredients in a bowl and mix together. When pasta is done you can drain out all the water and add hot to the tuna mixture. Eat hot if you want, or you can chill it and eat it later.