How to make it

  • Cook pasta in a Dutch oven according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain. Rinse with cold water; drain again. Halve any large artichoke hearts.
  • Transfer pasta and artichoke hearts to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.
  • Pour Lemon Dressing over pasta mixture; toss to coat. Cover and chill for 4 to 24 hours. Before serving, gently stir in tomatoes and sprinkle with Parmesan cheese. Makes 8 servings.
  • To Tote: Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.
  • Lemon Dressing: In a small bowl whisk together 2 teaspoons finely shredded lemon peel; 1/3 cup lemon juice; 1/3 cup rice vinegar or white wine vinegar; 1/4 cup salad oil; 2 tablespoons snipped fresh thyme or basil or 2 teaspoons dried thyme or basil, crushed; 1 teaspoon sugar; 1/2 teaspoon black pepper; and 4 cloves garlic, minced. Makes about 3/4 cup.
  • For 4 Servings: Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.

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