Campanelle Pasta Salad

foodnetwork.com

Yana-M

1 pound campanelle pasta

¼ cup extra-virgin olive oil, plus ¼ cup

1 small or ½ 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

¼ cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions at foodnetwork.com

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