Maya Chen
A Mediterranean-inspired pasta salad with flaky tuna, herby pesto, juicy cherry tomatoes, and crunchy veggies—fresh, filling, and perfect for meal prep!
Recipe Snapshot
- 🍽️ Serves: 4
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 10 minutes
- 💰 Cost Estimate: $2.80 per serving
Clever Tip:
For a lighter salad, use half Greek yogurt and half pesto for a creamy, tangy twist.
Why You’ll Love This Recipe
- Fresh and vibrant with lots of flavor
- Ready in under 30 minutes
- High in protein, satisfying and wholesome
- Perfect for meal prep—stays tasty for days
- Easily customizable: add veggies, swap proteins, or use any pasta
Ingredient Notes
- Pasta: Short shapes like rotini or penne capture the pesto and tuna perfectly
- Canned tuna: In water or oil—drain well before using
- Pesto: Use homemade or store-bought; sun-dried tomato or kale pesto adds a unique twist
- Cherry tomatoes: Sweet, juicy bursts of flavor
- Veggies: Bell pepper, cucumber, or arugula add crunch and nutrients
- Optional: Olives, feta, red onion, or capers for Mediterranean flair
Ingredients
- ▢ 8 oz short pasta (rotini, penne, or fusilli)
- ▢ 1 (5 oz) can tuna, drained
- ▢ 1/3 cup pesto
- ▢ 1 cup cherry tomatoes, halved
- ▢ 1/2 red bell pepper, chopped
- ▢ 1/2 cucumber, chopped
- ▢ 1/4 cup olives or feta (optional)
- ▢ 2 tbsp lemon juice
- ▢ Salt & pepper, to taste
- ▢ 2 tbsp chopped fresh basil or parsley
Step-by-Step Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine pasta, tuna, pesto, tomatoes, bell pepper, cucumber, and any optional add-ins.
- Add lemon juice, salt, and pepper. Toss gently to coat.
- Stir in fresh basil or parsley. Taste and adjust seasoning.
- Chill for 20–30 min for flavors to meld, or serve immediately.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Helpful Tips
- Rinse pasta with cold water to keep it from sticking
- Taste before adding extra salt—pesto and feta are salty
- Add arugula or spinach for more greens and texture
Expert Tips for the Best Results
- Use high-quality tuna for the best taste and texture
- Swap in chickpeas or grilled chicken for protein variety
- A splash of extra lemon juice brightens up the whole salad
Meal Prep & Freezing Tips
- Prep Ahead: Salad keeps up to 3 days—just toss with a little olive oil or fresh pesto before serving.
- Storage: Store in airtight containers for easy grab-and-go lunches.
- Freezing: Not recommended—best served fresh (pasta and veggies can change texture).
Frequently Asked Questions
- Can I use a different protein? Absolutely—try chickpeas, grilled chicken, or hard boiled eggs.
- How do I keep it from drying out? Add a splash of olive oil and toss before serving leftovers.
- Gluten-free? Use GF pasta—the recipe works great either way.
- Best way to serve? Cold or at room temperature, perfect for picnics, potlucks, or meal prep.
Conclusion
Tuna Pesto Pasta Salad is your new go-to for quick, hearty lunches or crowd-pleasing sides—fresh, flavorful, and meal-prep ready!
Tuna Pesto Pasta Salad
A fast, protein-packed cold lunch that’s ready in minutes and perfect for prep.
Ingredients
- 8 oz short pasta rotini, penne, or fusilli
- 1 5 oz can tuna, drained
- 1/3 cup pesto
- 1 cup cherry tomatoes halved
- 1/2 red bell pepper chopped
- 1/2 cucumber chopped
- 1/4 cup olives or feta optional
- 2 tbsp lemon juice
- Salt & pepper to taste
- 2 tbsp chopped fresh basil or parsley
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about ½ cup of the starchy pasta water, then drain the pasta immediately and rinse it briefly with cold water to stop the cooking process.
- Combine Base: In a large mixing bowl, toss the drained pasta with the pesto until the pasta is fully coated. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to thin it slightly.
- Add Ingredients: Gently flake the drained tuna into the bowl. Add the halved cherry tomatoes and the chopped spinach.
- Mix and Season: Stir everything together gently to combine. Season with salt, pepper, and the optional lemon juice for extra tang. Taste and adjust seasoning as needed.
- Chill: For best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving.
Notes
Clever Tip
For maximum flavor, choose tuna packed in oil (drain well). The slight oil residue carries the pesto flavor better than tuna packed in water.Meal Prep Notes (Storage & Customization)
- Storage: This salad is designed for meal prep! Store leftovers in individual airtight containers in the refrigerator for up to 4 days.
- Keep it Fresh: If you want to keep the spinach extra crisp, add it just before serving each portion instead of mixing it into the main batch.
- Customization: Swap the tuna for a can of budget-friendly chickpeas for a vegetarian version, or add a can of drained corn for extra color and sweetness.
