Ingredients
- 2 1/2 c.cooked tricolored rotini (cooked without saltor fat)
- 2 c. fresh broccoli flowerets
- 2 unpeeled med. tomatoes, cut into wedges (3/4 lb.)
- 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 c. apple cider vinegar
- 1/4 c. lemon juice
- 2 tbsp. water
- 1 tbsp. olive oil
- 1 1/2 tbsp. Dijon mustard
- 1/2 tsp. freshly ground pepper
Preparation
Combine first 6 ingredients; set aside. Combine vinegar and 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.
