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.