Tuna-Rigatoni Salad

• 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)

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

rigatoni, broccoli florets, carrots, tuna, bell pepper, mushrooms, tomatoes, italian dressing, mustard, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571161 (may not work)