Looking for a new twist on the classic pasta salad? Try out this Canned Tuna Pesto Pasta for a simple and tasty tuna recipe that will feed the whole family.
I love using tuna unexpectedly like in this pasta salad and in my Canned Tuna Nachos! It’s so affordable and versatile, and though delicious in a sandwich, canned tuna is destined for so much more!
This pesto tuna pasta is bursting with fresh flavor, budget-friendly, and can fill up to 6 hungry tummies! It’s absolutely one of my favorite unique pasta salads (along with this Rainbow Orzo Salad!), and to me, just tastes like home.
The pesto brings an added layer of vibrant color and flavor to this wholesome dish.
And arguably the best part? It requires just 4 simple ingredients! As a mom balancing family life and a gourmet palate, I live for a super-simple no-brainer recipe like this one!
Canned Tuna Pesto Pasta Ingredients
Here’s everything you’ll need:
- Short pasta. Like Rotini, Cavatappi, Fusilli, Penne, Farfalle, Gemelli, Rigatoni, or Ziti.
- Pesto. Grab it pre-made from the store or make your own homemade pesto.
- Canned tuna. The net weight of tuna in one can (without the water/oil) is usually 4 ounces, so you’ll need 3 cans.
- Mayonnaise. You can use full fat, light, olive oil, or even vegannaise—whatever is your favorite!
Tuna Pesto Pasta Salad Tips and Tricks
Cook Your Pasta First
The key is to allow your pasta to cool completely before mixing in your tuna.
It’s best to cook your pasta according to the instructions on the package first, strain it, and then add the pesto while it’s still hot.
Pro-tip: By tossing the pasta with the pesto while it’s still hot, you will prevent the noodles from sticking together.
I typically place it in the refrigerator for about 30 minutes to cool down after cooking.
If you’re pressed for time, place the bowl in the freezer while the pasta is cooking, so the cold bowl accelerates the cooling of the pasta. You can also place the pesto pasta in the freezer to expedite the cooling process.
You can even opt to make your pasta and your pesto the night before if you want to do a little meal prep.
Prepare Your Tuna Salad
Crack open your cans of tuna and drain out as much water (or oil) as you can.
Then transfer it to a bowl and use a fork to break down any large chunks. Add your mayo and stir to combine.
Add the Tuna to Your Pesto Pasta
Once your pasta is cooled (room temperature is fine, it doesn’t necessarily have to be cold), add the tuna salad.
Use your fork or a spatula to stir, until your tuna is evenly distributed throughout the pesto pasta.
Storing Leftover Pesto Tuna Pasta Salad
Tuna Pesto Pasta Salad will stay delicious for 3-4 days after preparation as long as it is covered and stored in the refrigerator.
After sitting for some time, your tuna pasta salad may get a little dry. Add about a teaspoon of mayonnaise to your serving to add some moisture back in.
It’s best not to freeze this pasta salad because the mayonnaise will separate.
Why You Should Make this Tuna Pesto Pasta Salad
- It’s packed with flavor. Between the tuna and pesto, your tastebuds will be so satisfied.
- It’s fresh. The herbs and lemon juice give this dish a fresh finish.
- It’s easy and it feeds a lot. Whip it up in no time and feed 4-6 people!
4-Ingredient Canned Tuna Pesto Pasta Salad
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Food Processor * or *
Ingredients
- 16 ounces short pasta, like rotini
- 1 cup pesto (use your favorite!)
- 12 ounces albacore tuna, preferably in water (12 oz usually = 3 cans)
- ½ cup mayonnaise (full fat, light, olive oil, or vegan)
Instructions
- Cook the pasta al dente according to the directions on the box. Drain water and transfer to a mixing bowl. Add the pesto while the pasta is still hot, so the noodles don't stick together. Then, place it in the refrigerator to cool for at least 30 minutes.
- Once the pesto pasta is cool, drain the water (or oil) from the tuna cans and transfer the tuna to a medium mixing bowl. Add the mayonnaise and use a fork to mash and combine.
- Add the tuna to the pesto pasta and toss to combine. Taste it. Usually, pesto is salty and seasoned enough as is, but you may want to add a crack of salt and pepper to taste. Enjoy cold!
Pro Tips
- While I prefer using canned tuna in water, tuna in oil works, too!
- This is best served cold and will last for 3-4 days.
1 thought on “4-Ingredient Canned Tuna Pesto Pasta Salad”
I am making this tomorrow! It is easy and sounds like a perfect blend of ingredients to mix with pasta. I’m excited to try this!