Recipe: Tuna Pasta Salad (with broccoli and olives)

TUNA PASTA SALAD

3 cups uncooked shell macaroni (8 oz.)
1 1/2 cups fresh broccoli florets
1 (6 1/2 ounce) can tuna in water, drained and flaked
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup reduced-calorie or fat-free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning

Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate at least 2 hours before serving. Refrigerate leftovers.

Makes 6 servings
Adapted from source: Ragu