PASTA AND TUNA SALAD WITH CAPER DRESSING

12 ounces pasta shells
8 ounces can white tuna
1 medium red pepper, thinly sliced
8 ounces broccoli florets
1/2 cup grated parmesan
1/4 cup shredded basil
FOR CAPER DRESSING:
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons drained capers
1 teaspoon dried oregano
2 cloves minced garlic
3/4 teaspoon salt
1/4 teaspoon ground white pepper

Cook pasta until al dente, drain, rinse under cold water until chilled, drain well.

Drop broccoli florets into boiling salted water and cook for 2 minutes. Drain and rinse under cold water to stop the cooking; drain well again. Flake the tuna.

Combine with pasta, broccoli and pepper. Blend in dressing and remaining ingredients.

Season to taste with salt and pepper.

CAPER DRESSING:
Combine all ingredients in a mixing bowl. Stir to blend

Servings: 6