1 can (12 ounces) canned tuna, drained and chunked
4 cups cooked and cooled penne
1 pound plum tomatoes, peeled and coarsely chopped
1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
1 can (4-1/4 ounces) chopped ripe olives, drained
1 to 2 teaspoons minced fresh garlic
1/2 cup grated Parmesan cheese
2 tablespoons drained capers, minced
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon dried oregano, crusher
1/2 teaspoon lemon pepper seasoning
Salt and black pepper to taste
Additional grated Parmesan cheese
In large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, 1/2 cup cheese, capers and garlic; toss
gently. In small bowl, combine lemon juice, vinegar, oil, oregano, lemon pepper seasoning, salt and pepper; whisk to blend well. Toss tuna mixture with dressing; sprinkle with additional cheese, if desired.
