1/2 c. olive oil
2 tbsp. red wine vinegar
2 tbsp. drained capers
1 tsp. crumbled oregano leaves
1-2 cloves finely minced garlic
1/4 tsp. freshly ground pepper

SALAD:

1 bunch broccoli
1/2 lb. fresh cooked farfalle noodles or shell macaroni
2-3 red bell peppers, cut into 1 inch pieces
2 (7 oz.) cans solid white tuna, drained and coarsely crumbled

For dressing: Combine all ingredients in jar with tight fitting lid, shake well and chill.

For salad: Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pieces. Steam stems and florets until crisp tender. Place in colander and cool with running water. Pat dry.

Combine pasta, peppers and broccoli in large serving bowl and toss lightly with dressing. Add tuna and toss gently. Cover and chill before serving. 4 servings.