Tuna Artichoke Pasta Salad

  • Yield: 4 to 6 servings


8ounces rotini (spiral) pasta
1/2cup 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
1/2cup sliced green onions
2tablespoons grated Parmesan cheese
1/2cup 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.

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