DRESSING:

1/2 c. olive oil
2 tbsp. red wine
Vinegar
2 tbsp. drained capers
1 tsp. crumbled oregano
3/4 tsp. salt
1/2 tsp. finely minced garlic
1/4 tsp. pepper
1 bunch broccoli
1/2 lb. shell macaroni
3 to 4 red peppers cut in
1 inch strips
2 (7 to 7 1/2 oz.) cans solid white tuna, chunked and drained

Combine all dressing ingredients in a jar and shake well to blend. Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pieces, steam stems and florets until tender, crisp. Cool completely under cool water. Combine pasta peppers and broccoli stems and florets in bowl with dressing and toss to coat. Chill 2 hours before serving. 4 servings.