tuna and pasta pesto salad

From liz

can of tuna
pesto
penne pasta (or any big, chunky pasta)
roasted red peppers
capers
artichoke hearts (canned, frozen, jar- it all works)
a lemon ( zest it and use the juice)
parmesan cheese
finely chopped fresh garlic (or use a microplane grater-makes it real easy)
salt & pepper

Cook and drain the pasta, chop the red pepper and artichoke into bite size pieces, drain the tuna and then throw everything all together in a big bowl. Takes about ten minutes total and it's so yummy- even better the next day. It is also good with grape tomatoes, chopped up grilled asparagus, sun dried tomatoes, toasted pine nuts, feta cheese and red pepper flakes- or whatever you want to use up. You can also make it vegetarian/vegan with a few modifications.

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