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- 12 ounces dried mafalda
- 2 9 ounce packagefrozen artichoke hearts, thawed
- 2 9 1/4ounce canchunk 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
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. Makes 8 servings.
- Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.
- Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.
Yield: about 3/4 cup
- 2 teaspoons finely shredded lemon peel
- 1/3 cup lemon juice
- 1/3 cup rice vinegar or white wine vinegar
- 1/4 cup salad oil
- 2 tablespoons snipped fresh thyme or basil or 2 teaspoons dried thyme or basil, crushed
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
1. 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.
- Servings Per Recipe 8,
- cal. (kcal) 394,
- Fat, total (g) 12,
- chol. (mg) 31,
- sat. fat (g) 2,
- carb. (g) 45,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 4,
- pro. (g) 25,
- vit. A (IU) 534,
- vit. C (mg) 87,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 407,
- Potassium (mg) 466,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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