Campanelle pasta salad
Delight in a tantalizing mix of campanelle pasta in a vibrant salad bursting with fresh flavors and colorful ingredients. A perfect fusion of culinary creativity and satisfying taste.
Ingredients:
- 450g 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
- 230g 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:
- Start by boiling a generous amount of water with salt in a large pot on high heat. Add the pasta and cook until it is cooked but still slightly firm when bitten, stirring occasionally. This will take around 8 to 10 minutes. Drain the pasta and remember to keep about 1 cup of the pasta water for later use.
- In a 14-inch skillet, warm up 1/4 cup of oil over medium-high heat. Cook the chopped onion, stirring often, until it becomes tender, approximately 5 minutes. Introduce the minced garlic and stir for about half a minute until it releases its aroma. Break up the tuna into pieces using a fork and add it to the skillet. Toss in the cherry tomatoes, artichoke hearts, capers, and thyme. Stir occasionally until the tomatoes start to soften, which should take around 8 to 10 minutes. Add the pasta, the remaining 1/4 cup of olive oil, and the chopped parsley. Mix everything well until the pasta is coated, adding a bit of pasta water if the sauce needs to be thinned. Season with salt and pepper according to your taste. Transfer the prepared pasta to a serving bowl and you can enjoy it warm or at room temperature.
Summary:
- Calories: 3222 kcal
- Fat: 130 g
- Protein: 122 g
- Carbs: 394 g
- Potassium: 3396 mg
- Magnesium: 509 mg