Tuna, Broccoli and Red Peppers With Farfalle

8 ounces farfalle
1 bunch broccoli
4 red pepers, cut into 1 inch squares
2 7 1/2 ounces cans solid white tuna in oil, drained
and broken into large chunks
1 cup italian olives or other cured green olives

Dressing:
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons capers, drained
1 teaspoon oregano, chopped
2 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground pepper

Cook pasta until al dente. Drain, rinse with cold water, drain again and
transfer to a large shallow bowl. Toss with 2 tablespoons olive oil. Cut
broccoli stems from florets. Peel and slice into 1/2 inch pieces. Divide
florets into approximately 1 inch pieces. Cook stems in boiling salted
water about 5 minutes. Cook florets in boiling salted water about 3
minutes. Drain broth, rinse with cold water and drain again. Gently pat
dry with paper towels. Toss florets only with 1/4 cup dressing and chill;
reserve. Add the broccoli stems, peppers, olives and tuna to the pasta and
toss gently with the remaining dressing. Cover and chill at least 2 hours
before serving. Make a border with the broccoli florets before bringing to
the table.
Serves 6.

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