1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 7-ounce jar roasted red peppers, drained and chopped
1 13 3/4-ounce jar artichoke hearts, drained and chopped
1 6 1/8-ounce can chunk light tuna packed in water, drained
1/2 cup chopped fresh parsley
1/4 cup olive oil
OR
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh rosemary
OR
1 1/2 teaspoons dried rosemary
3/4 teaspoon coarsely ground black pepper
2 cloves garlic, minced
Servings: 8
Cook pasta according to package directions. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss. Add salt and pepper to taste. Serve immediately.
1 7-ounce jar roasted red peppers, drained and chopped
1 13 3/4-ounce jar artichoke hearts, drained and chopped
1 6 1/8-ounce can chunk light tuna packed in water, drained
1/2 cup chopped fresh parsley
1/4 cup olive oil
OR
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh rosemary
OR
1 1/2 teaspoons dried rosemary
3/4 teaspoon coarsely ground black pepper
2 cloves garlic, minced
Servings: 8
Cook pasta according to package directions. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss. Add salt and pepper to taste. Serve immediately.
