Campanelle Pasta Salad Recipe : Giada De Laurentiis : Food Network


  • 1 pound campanelle pasta
  • ¼ cup
  • 1 small or ½ medium red onion, chopped
  • 21 (6-ounce) can Italian tuna in oil, such as Flott, drained
  • 1 pint (2 cups) cherry tomatoes, halved
  • 8 ounces frozen
  • 2 tablespoons capers, rinsed and drained
  • + 3 more ingredients
    • 2 tablespoons chopped fresh
    • ¼ cup chopped fresh
    • Kosher salt and freshly ground black pepper

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. In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion ...

View full recipe at SpringPad


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