Adapted from the Daily Herald, May 7, 2013
Makes 8 servings
“This was very easy to make. I would omit the tuna, since the artichokes and capers provided great flavor.” ~ Diane H.
“This tasted wonderful! I think leaving the capers and olives whole would make a more appealing appearance.” ~ Lynn R.
“I used albacore chunk white tuna. For leftovers, I added a few pepperoncini peppers and an ounce of medium cheddar cheese pieces, which made it better.” ~ Natalie S.
|1 can (12 oz.) tuna, drained and chunked |
|4 cups cooked, cooled penne pasta |
|1 pound (about 4) plum tomatoes, chopped |
|1 jar (6 ounces) marinated artichoke hearts, drained and chopped |
|1 can (4 ounces) chopped ripe olives, drained |
|1-2 cloves garlic, minced |
|½ cup grated parmesan cheese |
|Optional: 2 tablespoons capers, minced |
|¼ cup lemon juice |
|2 tablespoons red wine vinegar |
|1/3 cup NOW Certified Organic Extra-Virgin Olive Oil*|
|1 teaspoon oregano or Italian seasoning |
|Salt and black pepper to taste |
|Optional: 1 can (12 ounces) tuna, drained and chunked |
*NOW products available at your local health food store
- In a large bowl, combine penne, tuna (optional) tomatoes, artichoke hearts, olives, cheese, capers (optional) and garlic; toss gently.
- In small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well.
- Toss mixture with dressing.
Calories from Fat: 14g
Saturated Fat: 2.5g
Total Carbohydrates: 27g