| 7 | oz | Pesto tortellini (1 box) |
| 6 1/2 | oz | Can solid white tuna |
| DIVIDER | | -- in water, drained |
| 2 | md | Tomatoes; cut in wedges |
| 1/2 | lb | Green beans; trimmed |
| DIVIDER | | -- blanched to tender crisp |
| 1 | cn | Artichoke hearts (14 oz.) |
| DIVIDER | | -- drained and quartered |
| 1/3 | c | Nicoise olives |
| 2 | tb | Thinly sliced sun-dried tomatoes |
| 1 | sm | Red onion; cut in thin rings |
| 2 | tb | Thinly sliced fresh basil |
| 1 | sm | Head romaine lettuce |
| | DRESSING |
| 2 | tb | White wine vinegar |
| 1 | ts | Chopped capers |
| 1 | ts | Anchovy paste or |
| 2 | | Anchovy fillets; mashed |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Freshly ground pepper |
| | Salt; to taste |
| 1/2 | c | Olive oil |
