Campanelle Pasta Salad

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filed under Main Dishes

Main Dishes
 
Serving size: 2 cups
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 536 (27% DV)
Fat: 23g (35% DV)
Carbohydrates: 65g (22% DV)
Protein: 19g (39% DV)
Description: Giada De Laurentiis in Parade magazine-*calls for halved cherry tomatoes, but we used a combination of fresh garden tomatoes-cherry, plum, & regular. Delicious as is, but we used 1-1/2 cups pasta water. GREAT!!
Ingredients:  Makes 6 servings (12 cups)

Tip: For nutritional information on all the ingredients in Campanelle Pasta Salad just click on each ingredient name. Then adjust the serving size for any Campanelle Pasta Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally until tender but still firm to the bite, 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
2
In a 14-inch skillet, heat 1/4 cup of the oil over medium high. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
3
Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
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