Looking for a new twist on the classic pasta salad? Try out this Tuna Pesto Pasta Salad!
It’s bursting with fresh flavor, absolutely affordable, and can feed up to 6 hungry people! It’s absolutely one of my favorite pasta salads, and to me, just tastes like home.
Tuna Pesto Pasta Salad Tips and Tricks
Wait for Your Pasta to Cool
Both the tuna and the pesto taste best raw, so mixing it into hot pasta is not ideal. It’s best to cook your pasta according to the instructions on the package first, strain it, and then set it aside to cool.
You can even opt to make your pasta and your pesto the night before, if you want to do a little meal prep.
Whip Your Pesto Up Next
Pesto is super easy to make in a food processor or blender. Just throw all of your ingredients in, blend, and voila! Easy peasy!
Classic pesto is absolutely one of my favorite ways to infuse flavor as it’s just so vibrant and fresh. This recipe teaches you how to make your own for this dish, but you could also opt to buy pesto to add in place of the basil, arugula, and garlic.
The only big difference between a pesto you may buy already made and the one in this pasta salad is that I’ve left out both nuts and parmesan, as the tuna and mayonnaise bring enough extra fat and salt to not need it.
Break up Your Tuna with a Fork
We want the tuna to stretch throughout the pasta, so crush it up with your fork, add your mayo, and stir! Then, add your pesto directly to your tuna and mix it up. This will act as the “sauce” for your tuna pesto pasta salad.
You’ll add a squeeze of fresh lemon juice last just to give your pasta salad some freshness.
Tuna Pasta Frequently Asked Questions
Tuna 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.
Tuna pesto pasta salad is best served cold or at room temperature. Heating it will make it lose a lot of flavor from the tuna, raw garlic, and herbs.
Green tip: The most sustainable way to eat canned tuna is by making sure it is skipjack or yellowfin tuna. Most tuna labeled as “light” is skipjack or yellowfin, as opposed to “white” tuna which is usually albacore. Opt for “light” to reduce your environmental impact.
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!