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Pasta with Tuna, Artichokes, and Peppers

1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 7-oz. jar roasted red peppers, drained and chopped
1 13 3/4-oz. jar artichoke hearts, drained and chopped
1 6 1/8-oz. can chunk light tuna packed in water, drained
1/2 cup chopped fresh parsley
1/4 cup olive or vegetable oil
2 tbsp. balsamic vinegar
1 1/2 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
3/4 tsp. coarsely ground black pepper
2 cloves garlic, minced


Cook pasta according to package directions. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss. Add salt and pepper to taste. Serve immediately