Campanelle Pasta Salad

From the book, Giada at Home. get this book >


4 to 6 servings
Campanelle Pasta Salad
1 pound campanelle pastacampanella pasta1
¼ cup extra-virgin olive oil, plus ¼ cupextra-virgin olive oil½
1 small or ½ medium red onion, choppedred onion(s), small1
2 cloves garlic, mincedgarlic clove2
1 (6-ounce) can Italian tuna in oil, such as Flott, drainedcan italian tuna in oil6
1 pint (2 cups) cherry tomatoes, halvedcherry tomato(es)1
8 ounces frozen artichoke hearts, thawed and quarteredfrozen artichoke hearts8
2 tablespoons capers, rinsed and drainedcapers2
2 tablespoons chopped fresh thymefresh thyme2
¼ cup chopped fresh flat-leaf parsleyfresh italian parsley¼
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1


Campanelle Pasta Salad
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
This recipe is featured in:
Giada at Home: Family Recipes from Italy and California

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