Pesto Tuna Pasta Salad
Bright, zesty, and packed with wholesome goodness, this Pesto Tuna Pasta Salad is the perfect combination of vibrant flavors and hearty textures, making it an ideal dish for busy weeknights, potlucks, or meal prepping. Featuring tender fusilli or penne pasta tossed in creamy pesto sauce, this easy-to-make salad is enriched with protein-packed tuna, juicy cherry tomatoes, fresh baby spinach, and savory black olives. The red onion adds a touch of sharpness, while an optional sprinkle of parmesan cheese elevates every bite. Ready in just 25 minutes, this chilled pasta salad can be served as a standalone dish or a light side, offering a delightful medley of Mediterranean-inspired flavors that are as nutritious as they are satisfying. Perfect for those seeking a quick and flavorful meal, this recipe brings together "pesto pasta salad," "tuna pasta recipe," and "easy summer dishes" into one unforgettable dish!
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Recipe Information
Ingredients
- 250 grams pasta (fusilli or penne preferred)
- 1 tablespoon olive oil
- 100 grams pesto sauce
- 150 grams canned tuna (in water or olive oil, drained)
- 200 grams cherry tomatoes, halved
- 100 grams baby spinach
- 0.5 medium red onion, finely sliced
- 50 grams black olives, sliced
- 30 grams grated parmesan cheese (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, finely slice the red onion, and wash the baby spinach.
Drain the canned tuna and flake it gently with a fork to separate into smaller chunks.
Once the pasta is cooked, drain it and rinse under cold water to cool it down. Transfer the cooled pasta to a large mixing bowl.
Drizzle the olive oil over the pasta and toss to coat. This helps prevent the pasta from sticking together.
Add the pesto sauce to the pasta and mix thoroughly until the pasta is evenly coated.
Gently fold in the tuna, cherry tomatoes, baby spinach, red onion, and black olives. Mix until all the ingredients are evenly distributed.
Season with salt and black pepper to taste.
If desired, sprinkle grated parmesan cheese over the salad for added flavor.
Serve immediately or refrigerate for up to 24 hours for the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.2 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 765 mg | 59% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
