Tasty Tuna Pasta Salad with Artichokes
This tuna pasta salad with artichokes recipe is right up your street if you are looking for something new to do with pasta and tuna, and you would prefer something cold to hot.
This dish can be eaten by itself, paired with mixed salad leaves, taken to school or work as a box lunch, or made in bulk for a potluck supper, gathering or special event. It is simple to prepare and you can use canned tuna and artichokes for ease of preparation.
This lovely tuna pasta salad with artichokes recipe is usually served chilled but, for a change of pace, you might want to serve it warm, while the pasta is hot and the tuna mixture is cold. Combine all the ingredients well and the resulting dish will be warm. This might be nicer if the weather is chilly.
If you chill it though, you can make it up to a day or so ahead, which is also convenient. The only thing you cook is the pasta so don’t worry about heating up your kitchen too much.
As well as being tasty and also unusual, you will be pleased to discover this is a very easy dish to prepare, even if you are a newbie in the kitchen. There is nothing difficult about making this, and you can even tweak the recipe if you want to swap some ingredients for others. Really make this pasta salad recipe your own.
About the pasta, feel free to swap the spirals for penne, shells or another favorite shape. When you make the recipe you might like to mix in half the pasta with the tuna mixture first, then add the rest bit by bit.
Pasta is cheap and you don’t necessarily need to use the whole lot. You can keep it chilled for another recipe anyway if you don’t end up using it all here. Cook it to al dente, which means cooked but still with a little bit of bite. You don’t want soggy overdone pasta here.
Feel free to adapt the tuna pasta salad with artichokes recipe. You can leave out the capers if you don’t like them or swap the parsley for basil if you prefer, fresh of course.
As for the tuna, it is best to use a good brand and if you can only get the kind in water add a splash of extra-virgin olive oil to the dish so you don’t miss out on it in the finished flavor and texture of the dish.
- 12 oz (340g) pasta spirals
- 6 oz (168g) canned artichoke hearts, drained, and larger pieces halved lengthwise
- 1 minced garlic clove
- ½ cup (10g) chopped fresh parsley leaves
- 12 oz (335g) canned tuna in oil
- ¼ cup (45g) capers, drained
- Grated juice and zest of a lemon
- Black pepper, to taste
- Cook the pasta to al dente, following the directions on the package.
- Combine the artichoke hearts, garlic, parsley, undrained tuna, capers, lemon juice and zest, and black pepper.
- You might need to chop the tuna if there are any big chunks.
- Drain the pasta well, then toss with the tuna mixture.
- Chill for an hour, then serve.