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, and to me, just tastes like home.
The pesto brings an added layer of vibrant color and flavor to this tasty dish.
And arguably the best part? It requires just 4 simple ingredients! As a mom balancing family life and a passion for big flavor, I live for a super-simple no-brainer recipe like this one!
Canned Tuna Pesto Pasta Ingredient Highlights
You can use any short pasta in this recipe, like Rotini, Cavatappi, Fusilli, Penne, Farfalle, Gemelli, Rigatoni, or Ziti.
I recommend using tuna in water, but if you prefer tuna in oil that works, too. The net weight of tuna in one can (without the water/oil) is usually 4 ounces, so you’ll need 3 cans.
As for the mayo, you can use full fat, light, olive oil, or even vegannaise—whatever is your favorite!
Tuna Pesto Pasta Salad Tips and Tricks
How I Make Cold Pasta Salad with Tuna and Pesto
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.
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.
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.
Serving Canned Tuna Pesto Pasta Salad
This cold pasta salad with tuna makes for a great dish to bring to a potluck, BBQ, picnic, or packed lunch. It’s also a great side dish or starter to go with a number of delicious meals.
But if you’re anything like me, you’ll use this recipe as a make-ahead tuna pesto pasta salad for meal prepping dinners for a busy weeknight. In that case, you can whip up something fresh to go along side it.
Here are a few of my favorites to get you started:
How I Store 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.
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.16 ounces short pasta, like rotini, 1 cup pesto
- 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.12 ounces albacore tuna, preferably in water, ½ cup mayonnaise
- 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!1 cup pesto
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.
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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!