Rigatoni And Broccoli Salad - cooking recipe

Ingredients

1 lb. rigatoni or ziti
salt to taste
2 c. broccoli, cut into flowerets or as much as 4 c.
2 c. tomatoes, cut into half-inch cubes or 5 plum tomatoes, cubed
1 (6 oz.) can tuna fish, drained
freshly ground pepper to taste
3 to 4 Tbsp. balsamic vinegar
1/2 c. olive oil
1/4 tsp. dried hot red pepper flakes
1/2 c. finely chopped parsley
1/2 c. thinly sliced red onion

Preparation

Drop the broccoli into a kettle of boiling salted water and cook until tender, about five minutes.
Do not overcook.
Drain well.
In same kettle of boiling water, cook rigatoni.
When water returns to boil, cook about 10 minutes or until tender.
Drain and run briefly under cold water.
Drain well.
Put rigatoni in large mixing bowl.
Add the broccoli, the remaining ingredients and salt to taste to the rigatoni.
Toss well.
Serve at room temperature. Serves 6 for a main course.