1 (16 oz.) pkg. mostaccioli pasta
1 tbsp. olive oil
1 1/2 c. mayonnaise
5 sm. garlic cloves
2 tbsp. dijon mustard
1 1/2 c. fresh spinach
1 c. red pepper, juilenned
1 c. frozen green peas, thawed and drained
3 (6 oz.) cans marinated artichoke hearts
1/2 c. fresh dill, chopped
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 or 3 (6 oz.) cans water packed white tuna, drained

Cook pasta according to directions, adding oil to the cooking water. Cook until tender. Drain; rinse well with cold water and drain thoroughly. In food processor, combine mayonnaise, garlic cloves, lemon juice, and mustard; blend until smooth.

In a large bowl, combine pasta, vegetables, and seasonings. Toss well. Add dressing; combine. Then fold in tuna, leaving it in bite size chunks. Chill. You may include any other vegetables you desire, such as red onions or green onions, etc.

Makes 8 to 10 servings.