2 c. small seashell pasta
6 tbsp. pesto, room temperature, divided
1 tbsp. olive oil
1 tbsp. white wine vinegar
1/4 tsp. salt
Freshly ground black pepper to taste
3 c. small broccoli flowerettes
1 c. light mayonnaise
1/2 c. plain, low-fat yogurt
3 lg. plum tomatoes, seeded and cut into small cubes
1/2 c. fresh basil leaves, torn in half if large
2 jars (6 ozs. each) marinated artichoke crowns, drained and cut into quarters
2 cans (6 1/2 oz. each) water-packed tuna, drained and flaked

Bring a large pan of water to the boil, add the pasta and cook for about 10 minutes or until tender. Drain and rinse briefly with cold water. Put back into the pan and toss with 3 tablespoons pesto, the olive oil, vinegar, salt and pepper.

Set aside. Bring a medium saucepan of water to boil, add broccoli and cook for 3 minutes. Drain and rinse with cold water until completely cooled. Set aside.

Stir together mayonnaise, yogurt and 3 tablespoons pesto. Set aside in refrigerator.

In a deep clear glass bowl, layer the salad ingredients in the following order: Pasta, tomatoes, basil leaves, broccoli, artichoke crowns and tuna. Cover tightly with plastic wrap and refrigerate for several hours or overnight.

Twenty minutes before serving, remove salad from refrigerator. Spoon the dressing over the salad and garnish with a wreath of basil leaves if desired.