2 cans tuna fish (drained & flaked)
8 oz. rotelle pasta
3 c. sm. fresh broccoli florets
1/2 basket cherry tomatoes, sliced in half
1/2 can pitted black olives, sliced
1 tsp. freshly ground black pepper
1/2 c. grated Parmesan cheese
Basil-mayonnaise dressing (recipe below)

In a large pot, cook pasta according to package directions, adding broccoli to the pot for the last 2 minutes of cooking time. Drain; place under running cold water to cool and to prevent sticking; drain again; put in a large bowl. Toss the pasta, broccoli, tuna, tomatoes and black olives with enough dressing to moisten. Add Parmesan cheese and toss again.

BASIL - MAYONNAISE DRESSING:

1/2 c. walnut halves (toasted, see hint)
1 c. mayonnaise (or 1/2 c. mayonnaise & 1/2 c. yogurt)
1/2 c. fresh packed basil leaves
2 cloves garlic, chopped
1 tbsp. lemon juice
1/2 c. Parmesan cheese

In a food processor, chop the garlic. Add the walnuts and the basil and continue chopping, add the mayonnaise, the Parmesan cheese, and the lemon juice. Combine well and dress the pasta. This dressing will keep in the refrigerator for a week.

Hint: Toast walnuts in single layer on baking sheet in preheated 350 degree oven for 5-7 minutes. Cool.