2 1/2 c.cooked tricolored rotini (cooked without salt
or fat)
2 c. fresh broccoli flowerets
2 unpeeled med. tomatoes, cut into wedges (3/4 lb.)
10 ripe olives, sliced
2 slices purple onion, separated into rings
1 (6 1/2 oz.) can tuna in water, drained and flaked
1/3 c. apple cider vinegar
1/4 c. lemon juice
2 tbsp. water
1 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
1/2 tsp. freshly ground pepper

Combine first 6 ingredients; set aside. Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over pasta mixture; toss gently. Cover and chill 2 hours. Toss gently before serving. Yield: 6 servings (147 calories [26% from fat] per 1-cup serving).

9.2g protein, 4.3g fat (0.7g saturated, 2.4g monounsaturated, 0.8g polyunsaturated), 19g carbohydrate, 2.6g fiber, 9mg cholesterol, 266mg sodium, and 29mg calcium.