1/2 lb. rotelle or macaroni twists
2 c. fresh broccoli, cut into flowerets
2 c. 1/2 inch cubed, firm tomatoes
1 (6 1/2 oz.) can tuna, packed in oil
Fresh ground pepper to taste
3 tbsp. red wine vinegar
1/2 c. olive oil
1/4 tsp. crushed red pepper
1/2 c. finely chopped fresh parsley
1/2 c. thinly sliced red onion
3/4 c. loosely packed fresh basil

Cook pasta al dente. Drain and run under cold water. Drain well. Put in mixing bowl. Cook broccoli in boiling salted water about 5 minutes until tender but not soft. Drain well. Add broccoli and remaining ingredients to pasta. Toss well and serve at room temperature.

If made ahead, remove from refrigerator 4 hours before serving.