Citrus Tuna Pasta Salad

Ingredients

12

ounces dried mafalda

2

9 ounce package frozen artichoke hearts, thawed

2

9 1/4 ounce can 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

1. 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.
2. Transfer pasta and artichoke hearts to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.
3. 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. 

LEMON DRESSING...In a small bowl whisk together lemon peel, lemon juice, rice vinegar or white wine vinegar, salad oil, thyme or basil, sugar, black pepper, and minced garlic. Makes about 3/4 cup