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serves 6
12
ounces pasta shells
8 ounces can white tuna
1 medium red pepper, thinly
sliced
8 ounces broccoli florets
1/2 cup grated parmesan
1/4 cup
shredded basil
For caper dressing:
1/2 cup olive oil
3
teaspoons red wine vinegar
2 teaspoons drained capers
1 teaspoon dried
oregano
2 cloves minced garlic
3/4 teaspoon salt
1/4 teaspoon
ground white pepper
Cook pasta until al dente, drain, rinse under cold
water until chilled, drain well.
Drop broccoli florets into boiling salted
water and cook for 2 minutes. Drain and rinse under cold water to stop the
cooking; drain well again. Flake the tuna.
Combine with pasta, broccoli and
pepper. Blend in dressing and remaining ingredients.
Season to taste with
salt and pepper.
Caper dressing :
Combine all ingredients in a mixing
bowl. Stir to blend
