Campanelle Pasta Salad

I've made this once and found it a very refreshing change to the usual salads you can find in the deli case at the store. ENJOY!

Ingredients:

1 lb Campanelle Pasta (or bow ties work well too)
1/2 cup Olive Oil
1 small Red Onion, chopped
2 Garlic Cloves, minced
1 (6-oz) can Italian Tuna in Oil, drained
2 cups Cherry Tomatoes, halved
8 oz Frozen Artichoke Hearts, thawed and quartered
2 Tbsp Capers, rinsed and drained
2 Tbsp Chopped Fresh Thyme
1/4 cup Chopped Fresh Flat-Leaf Parsley
Salt and freshly ground Black Pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.

2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high heat. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes.

3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.