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

Servings

6

Prep Time

10 minutes

Cook Time

26 minutes

Image of Campanelle Pasta Salad

Ingredients

  • 1 pound pasta, such as Campanelle or Caserecce
  • 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

Instructions

  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.
dairy free
nut free
Organic Casarecce Pasta

Organic Casarecce Pasta

from $10.00
Coratina extra-virgin olive oil

Organic Coastal Puglia Olive Oil

from $36.00