Pasta Salad with Artichokes and Tuna (or chicken)

Kathie Carr


I got this recipe from a friend. Its a very easy and light main dish, great for summer evenings. I serve it with a spinach salad and bread.

When I bring this dish to a church supper I always get asked for the recipe.

A big thanks to Pat Duran for her terrific picture She used cooked chicken and this variation turned out great.

★★★★★ 3 votes
15 Min


1 lb
box of pasta, shells, bow ties, or your choice
1 can(s)
(6 ounces) water packed tuna, drained and flaked
1 c
drained and sliced ripe olives
1 c
cherry tomatoes, quartered or sliced
1 jar(s)
(12 ounce size) marinated artichoke hearts, drained
2 Tbsp
chopped onion
1 Tbsp
capers, drained
sea salt and freshly ground pepper, to taste
1 Tbsp
freshly chopped parsley
2-4 Tbsp
grated parmesan cheese
a drizzling of extra virgin olive oil to your liking


1Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.

Transfer to a large bowl and toss with the remaining ingredients. Chill and serve.
2NOTE: To extend this salad to serve 6 nicely add one (10 ounce) box of frozen peas, cooked, and one small can of well drained mushrooms.

About this Recipe

Other Tag: Quick & Easy