TUNA, ROASTED PEPPER, AND ARTICHOKE PASTA

1 pound bowties
1 (6 1/2 ounce) can tuna packed in oil, drained
1 (7 ounce) jar roasted red peppers, cut thin strips
1 (6 ounce) jar marinated artichoke hearts, drained and halved
2 tablespoons olive oil
1 tablespoon capers
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Start cooking pasta according to package directions.

Combine tuna, red peppers, artichoke hearts, oil, capers, parsley and garlic in large serving bowl.

Toss hot pasta with tuna mixture and add vinegar, salt and pepper. Serve immediately.

Servings: 6
Source: Ladies Home Journal