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Photo Credit: Elizabeth Newman

Campanelle Pasta Salad

This tuna salad is full of flavor from capers, thyme, and canned tuna packed in the authentically Italian method - with oil!

Campanelle Pasta Salad



Prep Time

10 minutes

Cook Time

26 minutes




Giada De Laurentiis

Image of Campanelle Pasta Salad


  • 1 pound pasta, such as Campanelle or Fiorentini
  • 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


  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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
39 grams
12 grams
8 grams
Saturated Fat
1 grams
3 milligrams
287 milligrams
3 grams
2 grams
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dairy free
nut free

2 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen

    That’s awesome! The best thing about recipes like this is how you can switch out ingredients with whatever you have. So happy you loved it!

  • Author's avatar image
    michael woods

    I just made this, and it’s FANTASTIC!…I halved it (w/ a small/4oz can of tuna), as I’m only cooking for one…the artichokes I had were no bueno, so substituted a can of sliced black olives…and had some fresh grated parm’ leftover from last night’s dinner and tossed that in at the end as well—about 1/4 cup….I can’t explain how well the flavors blend here—I’ve eaten about 1/2 of it already, warm—can’t stop sneaking a bite—hope the rest makes it to dinner!…thanks, Giada, for another homerun classic—going into my repertoire

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