Campanelle Pasta Salad

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Yummy and easy. Substituted canned salmon for tuna.

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Excellent. Of course, I'm a pasta freak, and I also love tuna, so this is a no-brainer for me. I left out the capers because I don't care for them. So good!

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YUMMY! I made this on a Sunday and have been eating it every day this week for lunch. I enjoy it more and more each day (I agree with another reviewer, a dash of salt and bit of oil keeps it tasting fresh. So easy, so light and delicious. Thanks Giada! Another winner.

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Wonderful lunch option, light yet filling (thanks to the pasta!. Even my 15-month-old loved it. Even better the next day straight out of the fridge over a pile of baby spring greens, drizzle of olive oil & kosher salt.

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I am on a pesceterian diet during this Lenten season, and this is a wonderful twist from my usual tuna, black olive tapenade pesto and tomato pasta recipe. I followed the recipe to the letter however, I added another can of tuna in oil (yes,it has to be in oil otherwise should you use the one in water=bland recipe, added one block of fish bouillon and for my bowl, I always add a dash of Tabasco sauce!
Thank you, Giada!!!! My finicky 11-yr old pasta lover daughter digs this!!! :

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You really shouldn't change the recipe much except the past if you can not find the same shape...They do use canned tuna in many dishes in Italy, or France for that matter. But you should always use the kind in olive oil - not in water,that's why they taste funny. You can find tuna in olive oil in most stores now - Trader Joe's for sure, if you have the store there.

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I made this pasta for lunch today for my 2sons, and I had a little bowl of it and they ate the rest. It is a great lite lunch and perfect to Lent season on no meat Fridays.

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Love this recipe -- super quick and easy!
I use rigatoni pasta instead of campanelle pasta. For one thing, I couldn't find campanelle at the grocery store the fisrt time I made the dish. The rigatoni serves a similar purpose in that the tuna and veggies do get stuck in the ridges and the tube of the pasta, making it super yummy.
I've also made this without the tuna as a side dish for grilled salmon.

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This was a very easy and quick dish, but I have remade it to be Gluten free and low calorie the recipe follows:

Campanelle Pasta salad for one:
Ingredients--- 1 bag tofu shiritaki noodles, 1-1/2 tsp evoo, 1/4 onion chopped (i like red onion, 1 tsp minced garlic, 1 can light tuna in water, 1/2 cup cherry tomatoes halved, 1/2 cup canned artichoke hearts drained and rinsed and chopped, 1-1/2 tsp capers, dried/fresh thyme, parsely, salt and pepper

Follow the same directions of the original recipe except instead of boiling the pasta drain the noodles and pat them dry with papertowels

This entire recipe clocks in at 260 calories (complete calorie bargain

-Happy cooking

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This was a quick, light meal. I would suggest using a fresh tuna fillet for anyone who dislikes canned tuna. In my case, the only ingredients I didn't have on hand were capers and artichokes. I substituted lemon juice for the vinegar soaked capers, and topped the dish with freshly grated Grana cheese, which is similar to parmesan. Make sure to go easy on the salt if you're going to add the cheese.