There are very few pasta salads I enjoy. Perhaps it is because so many use a mayonnaise-based dressing that I find unappetizing.

I came across this pasta salad, courtesy of Giada De Laurentiis. I am a huge fan and find that her recipes are always good.  I can depend on her recipes and browse through them often when I need a good one. This one did not disappoint me.

I chose it because all the ingredients seemed to blend so well. I loved the use of the Italian tuna. This is a wonderful tuna that has become a staple in my pantry! I promise you will never go back to “Bumble Bee” ever again! The campanile pasta can be very hard to find. There are so many other kinds of pasta you can substitute. In fact choose your favorite! It will come out just as well!

Today’s hint: Add a hearty palmful of salt to the water you are using to make your pasta! This is the only time you get to season the pasta, and it is crucial to the overall taste!

Ingredients for the Pasta

1 pound Campanella pasta (or any pasta of your choice)
1/4 cup extra-virgin olive oil, plus 1/4 cup, set aside
1 small or 1/2 medium red onion, chopped
2 cloves of garlic (I used 3), minced
1 (6-ounce) jar Italian tuna in oil, such as Flott, drained (I used 2 jars )
1 pint cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and chopped
2 tbsp. capers, rinsed and drained (I used 3 tbsp.)
2 tbsp. chopped fresh thyme leaves (or 1 tbsp. dried)
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil over high heat. Add the pasta, turn down heat to medium and cook until tender but still firm to the bite, occasionally mixing , about 8-10 minutes. Drain and reserve about 1 cup of the pasta water.

In a deep skillet, heat 1/4 cup of olive oil over medium-high heat. Add the onion and cook, frequently stirring 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 tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 minutes.

Add the pasta, the remaining cup of olive oil and the parsley. Toss until all the ingredients are well coated, adding a little pasta water if needed to thicken the sauce. Season with salt and pepper to taste. Transfer the pasta to a bowl and serve warm or at room temperature.

It’s that Simple!