Tuna-Rigatoni Salad - cooking recipe

Ingredients

4 1/2 oz. rigatoni
2 c. broccoli florets
1 c. carrots, thinly sliced
8 oz. tuna, drained and flaked
1 medium bell pepper, stripped
1 c. mushrooms, sliced thin
2 large plum tomatoes, diced
1/2 c. Italian dressing
1 Tbsp. Dijon mustard
1/4 tsp. black pepper (freshly ground)

Preparation

In large pot of boiling water, cook rigatoni 10 minutes.
Add broccoli and carrots; cook 4 to 5 minutes longer, until rigatoni and vegetables are tender.
Drain and rinse with cold water; place in large serving bowl.
Add tuna, bell pepper, mushrooms and tomatoes; toss to combine.
In small bowl, combine dressing, mustard and black pepper.
Pour half the dressing over ingredients in bowl; toss to mix well.
Cover and refrigerate 1 hour.
Toss with remaining dressing; mix well.
Refrigerate until ready to serve.