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.