If you’re looking for a quick and tasty meal, this pesto tuna pasta salad is a winner. It’s colorful, packed with protein, and super easy to throw together on a busy day. Those cherry tomatoes pop so nicely when you bite into them!
This recipe addresses the need for a quick, nutritious lunch, making meal prep easy without sacrificing taste.
I often struggle to find easy lunch options that are healthy and satisfying. This recipe is great because it combines canned tuna and fresh veggies in a way that really works. You can whip it up in just 30 minutes, which is perfect for my hectic days.
What I love about this recipe is how customizable it is. You can swap out ingredients if you have different preferences or allergies. The hemp seed pesto adds a nutty flavor, too, making sure your meal isn’t bland but still really healthy.
If you want to add something different to your pasta lineup, you might like this Creamy Avocado Southwest Pasta. It’s another delicious option for meal prep!
Why You Will Love This Recipe
- Fresh and Nutty Flavor , The homemade hemp seed pesto adds a unique savory and herbaceous touch that makes this tuna pasta salad stand out and delight your taste buds.
- Protein-Packed Goodness , This salad features canned tuna, which gives you a solid boost of protein, keeping you feeling full and energized throughout the day.
- Quick and Convenient , You can whip this up in just 30 minutes, making it an ideal choice for a healthy lunch or dinner when you’re short on time.
- Easy Storage , Leftovers can be stored in an airtight container in the fridge for 3-5 days, so you can enjoy this tasty meal several times a week.
Ingredient Notes
- Dry pasta: Pasta’s the base of this salad, soaking up all those tasty flavors. If you’re avoiding gluten, gluten-free pasta works just as well!
- Canned tuna: Tuna adds that nice, savory protein kick. I usually go for good-quality tuna packed in water, but if you’re feeling adventurous, use hard-boiled eggs instead!
- Cherry tomatoes: They bring a burst of sweetness and vibrant color to the mix. Look for plump ones; they’ll plump up beautifully in the salad!
- Basil: Fresh basil adds a bright, herbal flair that really ties everything together. For a twist, feel free to swap it out for fresh parsley or arugula.
- Hemp seeds: These little guys add a nutty crunch and some extra texture. If you can’t find them, sunflower seeds will do the trick nicely!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta is mushy, cook according to package directions and drain immediately to maintain a firm texture.
- When pesto is too thick, incorporate an extra tablespoon of olive oil to achieve a smoother consistency.
- If flavors taste bland, try adding a pinch of salt, pepper, or a splash of lemon juice to brighten it up.
- For a nutritious boost, include more vegetables like baby arugula for added flavor and nutrition without extra carbs.
- If you have leftovers, store them in an airtight container in the fridge for 3-5 days for best freshness.
Serving Suggestions
- Serve this tuna pasta salad alongside leafy greens for a light meal. Crusty bread adds texture and a satisfying complement to the dish.
- You can also incorporate this salad into wraps or serve it on a bed of quinoa. It works well in a lunchbox or at a summer picnic.
- Add extra cherry tomatoes on top for a fresh, colorful garnish. A drizzle of olive oil or balsamic vinegar brings additional flavor to the dish.
Storage Guidelines
- To keep your tuna pasta salad fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap the salad tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight.
- Serving Reminder: After thawing, consume the salad within 1 day for the best quality.
Recipe Variations
- You can use hard-boiled eggs instead of canned tuna for a protein boost and different texture in your salad.
- Add 1 tablespoon of lemon juice and 1 teaspoon of garlic powder for a fresh and zesty flavor.
- Either substitute canned chickpeas or add roasted vegetables like bell peppers for extra nutrition and taste.
- If making a larger batch, consider using 4-6 cups of dry pasta and 480 grams of canned tuna to scale up your salad.
Did you make this recipe? Scroll down to leave a star rating and review!
Tuna Pasta Salad With Pesto
This Tuna Pasta Salad with Pesto is a refreshing and nutritious dish packed with flavor, perfect for a quick meal.
Equipment
- Food processor
- Blender
- Large Bowl
Ingredients
- 2-3 cups dry pasta short shape like rigatoni, farfalle, penne, fusilli
- 240 grams canned tuna (about 2 regular-sized cans), drained
- 2 cups cherry tomatoes halved
- 2 cups basil (60 grams)
- 2 cloves garlic
- ¼ cup hemp seeds (35 grams)
- ⅓ cup nutritional yeast (80 ml)
- ⅓ cup extra virgin olive oil (80 ml)
- Salt + pepper to taste
Instructions
- Start by boiling water in a large pot. Add your dry pasta and cook until it is al dente, usually around 10 minutes. When done, drain it immediately to avoid mushy pasta that will not hold up in the salad.
- In a food processor or blender, combine the basil, garlic, hemp seeds, nutritional yeast, and olive oil. Blend until smooth, and if the pesto is too thick, add a drizzle more olive oil to reach a creamy consistency.
- After the pasta has cooled slightly, gently stir in the drained tuna. Be careful not to mash the tuna; keeping some chunks intact adds texture and protein to the salad.
- Toss in the halved cherry tomatoes and mix them in gently for a burst of juicy flavor. Avoid overmixing to prevent squashing the tomatoes.
- Sprinkle salt and pepper to taste at the end, enhancing the flavors of all ingredients. Remember to taste as you go to avoid overly salty salad.
- Dish out the pasta salad immediately after mixing for the best fresh experience.
Notes
Store in an airtight container in the fridge for 3-5 days for optimal freshness.
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