This Tuna Pesto Pasta Salad is fresh, hearty, and satisfying. And with it being so affordable, easy, and abundant, it will be your new go-to family meal!
Course Dinner, Lunch
Cuisine American
Keyword 30 Minutes or Less, Easy, Pasta, Pasta Salad, Pescatarian, Tuna Pesto
12ouncesalbacore tuna in water12 oz usually = 3 cans
½cupmayonnaisefull fat, light, olive oil, or vegan
1cupfresh basil leaves and stems, tightly packed
2cupsarugulatightly packed
2clovesgarlic
⅓cupolive oil
½teaspoonblack pepper
¼teaspoonsalt
3tablespoonslemon juice3 tbsp is roughly the juice of 1 lemon
Instructions
Cook the pasta until al dente according to the directions on the box. Drain water and transfer to a glass bowl. Stick the pasta in the freezer, allowing it to cool completely, tossing a couple of times periodically to make sure the noodles don't stick to each other too much.
16 ounces short pasta, like rotini
Drain water from cans and transfer tuna to a medium mixing bowl. Use a fork to break tuna into smaller pieces. Add mayonnaise and stir well.
12 ounces albacore tuna in water, ½ cup mayonnaise
Add basil, arugula, garlic, olive oil, black pepper, and salt to a food processor or blender and blend until smooth to make your pesto.
1 cup fresh basil leaves and stems, tightly packed, 2 cups arugula, 2 cloves garlic, ⅓ cup olive oil, ½ teaspoon black pepper, ¼ teaspoon salt
Add pesto to tuna and stir well. Then, add the tuna and pesto mixture to your cooled pasta, and stir until the pasta is coated.
Option to squeeze fresh lemon juice on top for some extra freshness. Enjoy chilled or at room temperature.
3 tablespoons lemon juice
Video
Notes
Make your pasta first so it has time to cool before adding your pesto and tuna mixture.
Toss the pasta a couple of times while it's cooling so the noodles don't stick to one another.