TUNA-PASTA SALAD


2-1/2 cups cooked tricolored rotini
(cooked without salt or fat)
2 cups fresh broccoli florets
2 unpeeled medium tomatoes, cut into wedges
10 ripe olives, sliced
2 slices purple onion, separated into rings
1 (6-1/2 oz) can tuna in water, drained and flaked
1/3 cup apple cider vinegar
1/4 cup lemon juice
2 tbs water
1 tbs olive oil
1-1/2 tbs Dijon mustard
1/2 tsp freshly ground black pepper

Combine rotini, tomato, olives, onion, and tuna; set aside.
Combine remaining ingredients in a jar; cover tightly,
and shake vigorously. Pour over pasta mixture; toss gently.
Cover and chill 2 hours. Toss gently before serving.
Yield: 6 servings.