Yield: 4 Servings
|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