8 oz. shell noodles
1 can tuna (water packed)
1/2 lb. pea pods
6 oz. jar marinated artichoke hearts
1/2 c. stuffed green olives (sliced)
1/2 lb. fresh mushrooms, sliced
4 green onions with tops
Lemon pepper
3/4 c. bottled oil and vinegar dressing (Paul Newman is best)
Parmesan cheese (optional)

Cook shell noodles according to package directions, let cool. Cook pea pods one minute in boiling water, remove and let cool. Put shells and pea pods into a service bowl (decorative glass bowl looks best). Drain water from tuna and add to above. Add artichokes and artichoke liquid, sliced olives, sliced mushrooms, sliced green onions and tops. Pour oil and vinegar dressing over it all. Lightly toss and add lemon pepper to taste. Pass Parmesan cheese to sprinkle on top if desired.