Ingredients

7-oz. jar roasted red peppers, drained and cut into thin strips
6-1/2 oz. canned solid white tuna packed in water, drained
6-ouncejar marinated artichoke hearts, drained and sliced
1/4 C. chopped fresh mint
2 Tbsp. olive oil
1 Tbsp. drained capers
1 tsp. minced garlic
1 pound shell pasta, or cavatelli pasta, cooked according to package directions
2 tsp. balsamic vinegar
3/4 tsp. salt
1/2 tsp. freshly ground pepper

Cooking Instructions

Combine red peppers, tuna, artichoke hearts, mint, oil, capers and garlic in large serving bowl. Add hot pasta and toss. Stir in vinegar, salt and pepper.
 
 
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