1 (14 oz.) can artichoke hearts, drained and quartered, large heartscut into sixths
1/3 cup pitted black olives, such as kalamata, Niçoise or picholine
3 tablespoons capers, rinsed and drained
1/3 cup coarsely chopped parsley
1/4 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
How to Make It
In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain in a colander, rinse with cold water and then drain thoroughly.
In a large bowl, gently toss together tuna, tomatoes, onion, artichokes, olives, capers and parsley. Stir in drained pasta, oil, vinegar, salt and pepper. Mix ingredients together thoroughly. Serve pasta salad at room temperature.
This was a good, solid recipe. I substituted can salmon (b/c I don't like can tuna), and it was a welcome lunch for me and my husband. It's great for an everyday lunch/side, and I will make it again in the future. We also ate it cold.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.