1 (12 oz.) pkg. lg. shells pasta
1 (14 3/4 oz.) jar marinated artichoke hearts
1 med. red onion, chopped
2 med. tomatoes, cut into bite size wedges
1 (12 1/2 oz.) can tuna packed in spring water
1/2 c. Newman's Own salad dressing
Salt and pepper Following package directions, cook pasta in a large kettle of boiling water, salted if desired until al dente. Drain, rinse with cold water and drain again. Turn in to a large bowl. Drain artichokes, combine with pasta. Add chopped red onion, tomato wedges, flaked tuna and toss with salad dressing. Cover and refrigerate for at least 4 hours or until next day. Before serving season with salt and pepper to taste. Makes 4 to 6 servings. |
