Tuna and Pasta Salad


2 ounces dried medium shell pasta (3/4 cup)
1 can (3 oz.) chunk white tuna, drained
2 tablespoons sliced green onion
3 tablespoons reduced-fat Caesar vinaigrette salad dressing (divided)
1 tablespoon halved kalamata olives or black olives
1 marinated artichoke heart, drained and chopped
1/2 cup chopped tomato
1 teaspoon finely shredded Parmesan cheese


  1. Cook pasta according to package directions. Drain. Rinse with cold water. Drain well.
  2. In medium bowl toss together pasta, tuna, onion, and 2. tablespoons of the salad dressing, olives and artichoke heart. Toss until combined. Cover and refrigerate for 2 to 24 hours.
  3. Drizzle with the remaining 1-tablespoon salad dressing. Add tomato. Toss until combined. Transfer to serving bowl. Sprinkle with Parmesan cheese. Serve immediately.