Description
This Pesto Tuna Pasta Salad offers a fresh, herbaceous twist on a classic. It is easy to make and perfect for a quick meal.
Ingredients
Scale
- 12 ounces pasta (such as rotini, penne, or shells)
- 2 (5 ounce) cans tuna in water, drained
- 1/2 cup prepared pesto sauce
- 1/4 cup mayonnaise
- 1/4 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped black olives (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the drained tuna, pesto sauce, and mayonnaise. Mix well.
- Add the cooled pasta, red onion, cherry tomatoes, and black olives (if using) to the bowl.
- Gently toss all ingredients until well combined.
- Season with salt and black pepper to taste.
- Chill for at least 30 minutes before serving for best flavor.
- Garnish with fresh basil, if desired.
Notes
- You can use homemade pesto or store-bought pesto for this recipe.
- Adjust the amount of mayonnaise to achieve your desired creaminess.
- Feel free to add other vegetables like bell peppers, celery, or cucumber for more crunch and flavor.
- This salad is great for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook (after pasta)
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg