1 pkg. (16 oz.) elbow macaroni or rotini
3 c. broccoli flowerets
1 c. diced green pepper
1 c. diced red pepper
2 cans (7 oz. each) tuna, drained & chunked (shrimp, crab meat or sea legs can be used)
3/4 c. sliced pitted ripe olives
1 c. Italian salad dressing

Cook macaroni as directed on package; drain and rinse with cold water. Meanwhile, blanch broccoli in boiling water for 5 minutes; drain and rinse with cold water. Add to macaroni with peppers, tuna and olives. Add dressing and toss. Makes 14 cups or 10 servings.