1 (16 oz.) pkg. elbows
3 c. broccoli florets or frozen chopped broccoli
1 c. diced green pepper
1 c. diced red pepper
1/2 c. diced celery
1/2 c. grated carrot
2 (7 oz.) cans tuna drained and chunked
3/4 c. sliced pitted ripe olives
1 1/2 c. prepared Italian salad dressing

Cook elbows as directed on package. Drain and rinse with cold water. Meanwhile, blanch broccoli (or cook frozen broccoli) in boiling water for 5 minutes; drain and rinse. Add to elbows with peppers, celery, carrot, tuna, and olives. Add dressing and toss.

Refrigerate until ready to use. Mix well again before serving as dressing settles to bottom.