Serves 10.

VEGETABLES:

2 (14 oz.) cans artichoke hearts, packed in water
3/4 lb. green beans, blanched, refreshed and drained
1 lb. beets, cooked or canned, drained and sliced
2 tomatoes, sliced in wedges

PASTA MIXTURE:

1 lb. fusilli, penne or other short pasta, cooked, rinsed and drained
1 lb. 3 oz. can white beans, drained
1 (9 3/4 oz.) can white beans, drained
1 (9 3/4 oz.) can chunk white tuna, drained

VINAIGRETTE:

2 c. olive oil
1 c. fresh lemon juice
2 anchovies, rinsed and mashed
2 cloves garlic, peeled and minced
1/4 c. minced basil
2 tsp. salt
1 tsp. pepper

Whisk all vinaigrette ingredients together.

Using half the vinaigrette mixture, marinate the vegetables in separate bowls for at least 1 hour before serving.

To make pasta, stir together drained pasta, beans and tuna and mix with a little olive oil to keep moist until ready to serve. Immediately before serving, toss with the remaining vinaigrette.

To serve, place the pasta salad in the middle of 1 large or 2 medium platters. Arrange the vegetables around and on top of it. Garnish with lemon slices.