I would think this should fit the bill. I have made the pasta a number of times and the salad for about 25 years.

FUSILLI PROVENCALE (serves 4)

1/ 4 cup extra-virgin olive oil
1/ 2 pound fresh tuna fillet, skin discarded and cut into 1/ 2 inch cubes
4 cloves garlic, finely chopped
1/ 4 cup very finely chopped onions
1/ 2 cup sun-dried tomatoes in olive oil, drained and cut into julienne strips
One 16 oz. can Italian plum tomatoes, undrained but slightly squished
One 6 oz. jar marinated artichoke hearts, drained and cut into 1/ 4 inch lengthwise pieces
1/ 2 cup fresh basil leaves, chopped, or 1 tsp. dried
3/ 4 cup Nicoise or other flavorful black olives pitted and halved
Pinch of hot pepper flakes
Salt and freshly ground pepper to taste
1 pound fusilli pasta

Heat 2 Tbs. of the oil in a small skillet over medium-high heat until hot but not smoking. Add the tuna and cook, stirring, until the cubes are lightly browned on all sides, about 3 minutes. Remove the skillet from the heat and reserve.

Heat the remaining oil in a 1 1/ 2 to 2 quart heavy saucepan. Add the garlic and onions and cook over low heat until they are softened but not browned, about 10-15 minutes. Add the sun-dried tomatoes and continue cooking over low heat until they start to soften, about 1 or 2 minutes. Add all the remaining ingredients except the pasta one at a time, stirring. Bring to a boil over high heat, then reduce the heat to medium and cook until all the elements have come together and sauce is slightly reduced, about 10 minutes. Add the reserved tuna and season with salt and pepper. Keep the sauce warm on low heat while you cook the pasta. Divide the pasta into 4 warmed oversized soup bowl and top with the sauce. Note: Sometimes I also add a tablespoon of drained tiny capers.

LEMON SPINACH SALAD

1/ 2 lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil
2 Tbs. lemon juice
1/ 4 tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
Finely grated rind of 1/ 2 lemon
1 hard cooked egg
Freshly ground black pepper

Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.

Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added. This is a good side dish for fish or veal entrees.