8 ounces farfalle (bow ties)
1 bunch broccoli
4 red pepers, cut into 1 inch squares
2 7-1/2 ounces cans solid white tuna in oil, drained and broken into large chunks
1 cup italian olives or other cured green olives
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons capers, drained
1 teaspoon oregano, chopped
2 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground pepper
Cook pasta until al dente. Drain, rinse with cold water, drain again and transfer to a large shallow bowl. Toss with 2 tablespoons olive oil.
Cut broccoli stems from florets. Peel and slice into 1/2 inch pieces. Divide florets into approximately 1 inch pieces.
Cook stems in boiling salted water about 5 minutes.
Cook florets in boiling salted water about 3 minutes. Drain broth, rinse with cold water and drain again. Gently pat dry with paper towels. Toss florets only with 1/4 cup dressing and chill; reserve. Add the broccoli stems, peppers, olives and tuna to the pasta and toss gently with the remaining dressing. Cover and chill at least 2 hours before serving. Make a border with the broccoli florets before bringing to the table.