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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

PASTA AND TUNA WITH CAPER DRESSING

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


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