1 (16 oz.) pkg. ronzoni elbows
3 c. broccoli flowerets
1 c. diced green pepper
1 c. diced red pepper
2 (7 oz.) cans tuna, drained and chunked
3/4 c. sliced pitted ripe olives
1 c. prepared Italian salad dressing

Cook elbows 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 elbows with peppers, tuna and olives. Add dressing and toss. Makes 13 1/2 cups or 8 servings.