By In The Kitchen With Stefano Faita
Raid the pantry for this quick and easy pasta salad. Add what you have on hand, try anchovies, capers, olives or roasted red peppers too. The possibilities are endless!
1 pound package short pasta, such as farfalle, penne or fusili
1 (6-ounce) can tuna, drained
1 small jar artichokes, drained and chopped
2 tbsp. chopped sundried tomatoes
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup olive oil
Salt and freshly ground pepper, to taste
2 tbsp. chopped parsley, for garnishing (optional)
Cook the pasta in salted boiling water until al dente. Drain. Serve pasta hot or cold. If serving cold, rinse pasta under cold water and drain well.
Add pasta, tuna, artichokes and sundried tomatoes. Add vinegar and oil. Season with salt and pepper and toss to combine. Garnish with parsley, if desired.
Yield: 4 to 6 servings.