Tuna Artichoke Pasta Salad

Kitchen Tested
  • Yield 4 to 6 servings

When you are in need of a last-minute salad, this attractive, delicious salad can be put together in no time.


8 ounces rotini (spiral) pasta
1/2 cup frozen peas
1 (14-ounce) can quartered artichoke hearts, drained
1 (9-ounce) can solid white tuna, packed in spring water, drained
3 Roma (plum) tomatoes, coarsely chopped
1/2 cup sliced green onions
2 tablespoons grated Parmesan cheese
1/2 cup fat-free Italian Parmesan dressing


  1. Cook pasta according to package directions, omitting any oil and salt. Drain, rinse, and set aside.
  2. In a large bowl, combine pasta, peas, artichoke hearts, tuna, tomatoes, green onions and Parmesan. Toss with the Italian Parmesan dressing.