Tortellini Tuna Salad


1 9-ounce package refrigerated cheese tortellini, cooked according to package directions
3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes
1 15-ounce can artichoke hearts, drained
1/4 cup chopped fresh basil leaves
1 12-ounce can drained Chicken of the Sea(r) Chunk Light Tuna in Spring Water
1 cup light roasted garlic and white wine dressing
Parmesan cheese


In large bowl, combine first 4 ingredients. Gently flake and fold in tuna; add and toss in dressing.
Cover and refrigerate 30 minutes or up to 24 hours before serving.
Toss once before serving. Garnish with Parmesan cheese if desired.




Stay Fancy! ;)

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