May 25, 2010

Tuna and Campanelle Pasta Salad

Completely out of the blue – the power went out at work.  There are back-up generators to keep the computers running and then those stopped working too.  I’m not even sure what exactly happened – but what I do know is that I got a free afternoon off that day.  And I enjoyed it by watching some afternoon television (and internet surfing).  Giada made this dish on her show that day – and I immediately added it into my meal rotation for the next week.  
The great thing about this is that it was delicious when it was first made and still hot – and it was also great when eaten cold for lunch the next day.  This would be a great dish to bring to a summer picnic, since it is so much tastier (and healthier) than any mayo-laced tuna salads out there.    I will definitely be making this again – this made a lot of food – and I had no leftovers after a few days – which means that my husband enjoyed it a lot too! 



  • 1 pound campanelle pasta
  • 1/2 cup extra-virgin olive oil, divided 
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 (6-ounce) cans Italian tuna in oil, drained
  • 1 pint (2 cups) cherry tomatoes, halved
  • 10 ounces marinated artichoke hearts, quartered
  • 2 Tbsp. chopped fresh thyme leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 Tbsp. grated parmesan cheese
  • 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 large skillet, heat 1/4 cup oil over medium-high heat.

3. Add the onion and cook, stirring frequently, until soft, about 5 minutes.

4. Add the garlic and cook for 30 seconds until aromatic.

5. Add the tuna to the skillet and, using a fork, break into chunks.

6. Add the cherry tomatoes, artichoke hearts and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes.

7. Add the pasta, the remaining 1/4 cup olive oil, parmesan cheese and the parsley.

8. 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.

Source: adapted from Giada at Home

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