Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 ounces | Package spiral macaroni |
| 2 \N | Cans (6 1/2 oz.) tuna, |
| \N \N | Chilled and drained |
| 6 ounces | Marinated artichoke hearts |
| \N \N | Chilled, undrained |
| ¼ cup | Italian dressing |
| 2 tablespoons | Chopped fresh parsley |
| 2 tablespoons | Capers, drained |
| 4 \N | Green onions thinly sliced |
| 1 \N | Rib celery,finely diced |
| 1 cup | Frozen peas thawed, drained |
| 1 cup | Sliced ripe olives |
| \N \N | Formatted by Millie Ellis |
Cook macaroni as directed on package; drain. Rinse with cold water; drain.
Mix macaroni and remaining ingredients. Serve on salad greens if desired.
Amount of dressing may be adjusted to your taste and this recipe doesn't call for salt and pepper which I add.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 15, 1998