This yummy salad was always popular, but especially during Lent. Served on a bed of greens with a roll, it makes a great lunch. It keeps several days in the refrigerator. Serves 8

1 pound shell pasta, uncooked

3 cups broccoli florets

8 ounces canned tuna, drained and flaked

1 large red pepper, cut into thin strips (See Video)

1 large green pepper, cut into thin strips

1/2 cup pitted Kalamata olives, sliced

6 ounces of Feta cheese (I like Bulgarian), crumbled

1 Tablespoon dried oregano

3/4 cup Greek salad dressing with Feta cheese (purchased or homemade)

Cooke the pasta in salted water according to package directions, adding the broccoli during the final three minutes of cooking. Drain, then rinse with cold water to cool quickly, and then drain thoroughly. Spread out on a sheet pan and refrigerate until cold.

In a large bowl stir together the pasta and broccoli with the remaining ingredients. Cover and refrigerate for an hour or two to allow the flavors to develop and chill.

Serve over a bed of mixed greens with additional Greek dressing on the side.