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Ingredients

• 1 pound campanelle pasta
• 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

Description

Food Network Invites You To Try This Campanelle Pasta Salad Recipe From Giada De Laurentiis.

Food Network