2 teaspoons grated lemon rind |
3 tablespoons fresh lemon juice |
3 tablespoons extra-virgin olive oil |
1 tablespoon minced peeled ginger |
2 garlic cloves, minced |
4 cups hot cooked elbow macaroni (about 8 ounces uncooked) |
1 cup cherry tomatoes, halved |
1/2 cup chopped green onions |
1/3 cup chopped fresh flat-leaf parsley |
1 (6-ounce) can albacore tuna in water, drained and flaked |
1 (14-ounce) can quartered artichoke hearts, drained |
