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Artichoke Tuna Pasta Salad

1 (12 oz.) package large shells pasta
1 (14 3/4 oz.) jar marinated artichoke hearts
1 medium red onion, chopped
2 medium tomatoes, cut into bite size wedges
1 (12 1/2 oz.) can Tuna packed in spring water
1/2 cup Newman's Own salad dressing
Salt and pepper

Following package directions, cook pasta in a large kettle of boiling water, salted if desired until al dente. Drain, rinse with cold water and drain again. Turn in to a large bowl. Drain artichokes, combine with pasta. Add chopped red onion, tomato wedges, flaked Tuna and toss with salad dressing. Cover and refrigerate for at least 4 hours or until next day. Before serving season with salt and pepper to taste.

Makes 4 to 6 servings

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