Macaroni-Tuna Salad Recipe

1 2/3 c. uncooked seashell macaroni
3/4 lb. fresh broccoli
1 large tomato, unpeeled & coarsely chopped
2 small green onions w/tops, sliced
1 (6 1/2 oz.) can water-packed tuna, drained
1 tbsp. dried whole basil
1/2 tbsp dried whole oregano
2 tbsp red wine vinegar
1 tbsp olive oil
1/8 tsp. salt
Freshly ground black pepper

Cook macaroni per directions, omitting salt. Drain & rinse w/cold water. Trim off outer leaves of broccoli, and remove tough ends of lower stalks. Wash thoroughly; cut flowerets into bite-size pieces & slice stalks thinly. Steam broccoli 4 to 6 minutes or until crisp tender, cool. Bombine macaroni, broccoli, tomato, green onions and tuna in a large bowl; toss gently. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour over salad, and toss to coat. Chill several hours, stirring occasionally. 6 servings.