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Campanelle Pasta Salad

  • Level: Easy
  • Total: 26 min
  • Prep: 10 min
  • Cook: 16 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound campanelle pasta

1/4 cup extra-virgin olive oil, plus 1/4 cup

1 small or 1/2 medium red onion, chopped

2 cloves garlic, minced

1 (6-ounce) can Italian tuna in oil, such as Flott, drained

1 pint (2 cups) cherry tomatoes, halved

8 ounces frozen artichoke hearts, thawed and quartered

2 tablespoons capers, rinsed and drained

2 tablespoons chopped fresh thyme leaves

1/4 cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions

  1. 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.
  2. 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.
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