Recipe

Tuna Pasta With Lemon Dressing Recipe

Add Step-by-Step Photos	Dariana / All my dishes 1 year, 3 months ago Yellow sweet peppers, artichoke hearts, ripe olives, and a light lemon-herb dressing highlight this delicious -- and pretty -- pasta salad. Prep:30m Cook:240m Servings:8	Dariana
	olives lemon lemons pasta salads sides tuna fish mushrooms cheese parmesan

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Ingredients

12 ounces dried mafalda

2 9-ounce packages frozen artichoke hearts, thawed

2 9-1/4-ounce cans chunk white tuna (water packed), drained and broken into chunks

2 cups sliced fresh mushrooms

2 cups chopped yellow sweet peppers

1/2 cup sliced, pitted ripe olives

1 recipe Lemon Dressing (see recipe below)

2 cups cherry tomatoes, halved

1/4 cup finely shredded Parmesan cheese

Directions

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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