Tuna Pasta Broccoli and Red Pepper Salad
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Drained capers||2 Tablespoon|
|Crumbled oregano||1 Teaspoon|
|Finely minced garlic||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Broccoli||1 Bunch (100 gm)|
|Cooked farfalle/Shell macaroni||1⁄2 Pound (Freshly Cooked)|
|Red peppers||4 , cut into 1 inch pieces|
|Canned solid white tuna||7 1⁄2 Ounce, drained and coarsely chunked (2 Cans Of 7 1/2 Ounce Each)|
For dressing: Combine all ingredients in jar with tight-fitting lid, shake well and refrigerate.
For salad: Peel broccoli stems and cut diagonally 1/2 inch thick.
Divide florets into 1-inch pieces.
Steam stems and florets separately in batches until crisp-tender.
Transfer to colander and run under cold water until cooled completely
Pat dry with paper towels.
Transfer florets to bowl and toss with about 1/4 of dressing.
Combine pasta, peppers and broccoli stems in large serving bowl and toss lightly with remaining dressing.
Add tuna and toss gently Make border of florets around salad.
Cover and chill before serving.