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