Pasta salad

5 cup elbow shaped Macaroni, cooked, unenriched
16 tbsp Sliced Blacked Olives
0.5 cup Bell peppers (Green, Red, Yellow, Orange)
2 serving Zucchini - 1 cup chopped (by TIGERBABY27)
3 tbsp Onion (raw), chopped
.75 cup, grated Carrots, raw
2 serving cucumber, 1 cup chopped (by HAIRYBAGEL)
2 serving Celery 1 cup chopped or 3 stalks (by TYPINGIT)
2 oz Bumblebee Chunk White Albacore Tuna in water
1 cup Cannelini Beans (by EWGJ12)
2.25 cup Canned Diced Tomato (by LILSWEETIE)
0.33 cup sunflower seeds salted
3 serving Cheese Sargento Pepper Jack Slices
1 serving Cheese - Feta, Crumbled - Treasure Cave x 1/4 Cup
1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
2 tbsp (C) Vinegar, Red Wine (Gr Value)
1 tbsp Extra Virgin Olive Oil
.5 tsp Dill weed, dried
0.5 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
.5 tsp Garlic powder
1 tsp Garlic Salt
.5 tsp Pepper, black
.5 tsp Thyme, ground
.25 tsp Granulated Sugar

Tastes best if allowed to marinade in refrigerator after combining all ingredients.

Cool cooked pasta. Drain tomatoes (save juice), beans, and tuna. Chop all vegetables. Add vegetables, olives, canned beans, tuna, tomatoes, and sunflower seeds to pasta in a large bowl. Mix seasonings with drained tomato juice, vinegar, lemon juice, and olive oil. Add to pasta mixture. Mix well and allow to sit in refrigerator for a bit to marinate ingredients.

Serving Size: Makes about 13-1 cup servings