Here’s another pasta salad for summertime, my salad daze! This is a go-to recipe – so easy to make, and extremely tasty. I used multigrain shells for this one, but any kind of macaroni or medium sized pasta would do the trick.
Tuna artichoke pasta salad
1 pound box of medium-sized pasta (macaroni, shells, rotelle)
1 6-ounce can tuna, drained and flaked
1 cup sliced ripe olives
1 cup grape tomatoes, halved
1 jar (6 or 12 ounce size) marinated artichoke hearts, drained
2 tablespoons capers, drained
salt and freshly ground pepper, to taste
1 tablespoon freshly chopped parsley
several shakes grated soy parmesan cheese
drizzling of extra virgin olive oil
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the remaining ingredients. Chill and serve. Makes 4 servings.