This Pasta with Pesto and Tuna combines all the best flavors of canned tuna, cherry tomatoes, olive oil, and pesto sauce to create a protein packed recipe that only takes minutes to make. If you are looking for a pesto pasta recipe that will wow your guests and bring everyone to the table without having to spend hours in the kitchen, then you have come to the right place!
Quick Look: Pasta with Pesto and Tuna
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Serving: 5 Bowls
- ⚡ Calories: 677 calories per serving
- 🍂 Flavor Profile: nutty, slightly creamy and very filling
- 👌 Difficulty: Easy, perfect for a meal now and later
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If you are unfamiliar with pesto, but have always herd about it and want to learn more, then you have come to the right place as well. It is believed to be invented in the 16th century but the first official recipe was published in the late 1800's. It's roots can be traced back to Genoa, Italy and is made by blending basil, garlic, pine nuts and olive oil together. When mixed it creates a beautifully nutty, creamy and fresh flavor that is perfect for pasta! My Chicken Pesto Rice is an example of that special flavor.
Every good pasta must have a side dish and as Geoffrey Zakarian says, "They [side dishes] should have personality and color, but they also have to be subtle." So being as it is my job, and desire, to have both for you look no further than my Arugula Salad with Pistachios and my Air Fryer Asparagus. A Dairy Free Vanilla Cupcake is also the perfect way to complete the meal. Baked Apple Cinnamon Oats is another simple and sweet option that is a favorite when looking for a healthier option.
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Why You'll Love This Recipe
- Basic Ingredients: You'll only need a few simple ingredients to make this tuna pesto pasta, and you can find them all in your kitchen or at your local grocery store.
- Adaptable: It's easy to tweak this recipe to add more vegetables, make it vegan, or make it dairy free in addition to being gluten free.
- Budget-Friendly: This tuna pasta with pesto might taste like it was made in a restaurant, but the price tag is absolutely homemade.
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"This tuna pasta salad is perfect for when I get done at the gym. It is always filling and helps me save on groceries and meal prep!"
-Burt
Flavor Variations
- Homemade Pesto: Nothing beats a homemade Italian sauce. If you have the time, and a food processor, it will definitely impress the best of them.
- Switch Your Protein: Canned salmon, sardines, and chicken are all exciting ways to keep this pesto pasta salad feeling different each time you make it. This dish has more than 20 grams of protein per serving to help you stay fueled up.
- Spice it Up: Red Pepper flakes are the perfect compliment to basil pesto. A bit of sriracha, or minced garlic, go a long way for this tuna packed pesto recipe.
- Add Parmesan: Your pesto often had parmesan in it already. Adding the fresh or shredded version in will take this dish to the next level.
Key Ingredients
Check out the recipe card at the bottom of the page for a full list of ingredients and their exact amounts.
- Canned Tuna: I used Safe Catch Tuna for this recipe. I like the brand because they test 100% of their fish for mercury ensuring the best quality fish. They also focus on sustainability and adhere to international food safety standards.
- Pasta: This recipe is perfect for using up any pasta you have in the house! I used penne noodles because of the way they hold the sauce but any shape will work. Fusilli, linguine, and bucatini are great pastas as well.
- Pesto: I saved time by using store-bought pesto. These have nice garlic flavor.
- Spices: Keep it simple for this on, let the pesto do the work. Salt and freshly ground black pepper is also a favorite touch. Fresh garlic is also a simple option.
How to Make Pasta with Pesto and Tuna
Step 1. Begin by boiling the pasta and cooking it in salted water over medium heat per al dente instructions. Before you drain the pasta, reserve about a half a cup of starchy pasta water. Then, in a large sauté pan, heat the olive oil on medium heat. At this time, add the cherry tomatoes, salt, pepper, and garlic powder. Allow these to cook for 10 to 15 minutes, then use the back of a spoon to crush them down. Next add in the pesto. Stir until well combined.
Step 2. Then, add in the baby spinach and the canned tuna fish. Stir well to combine.
Step 3. After that, add the pasta back into the pan. Stir and serve. Enjoy!
Expert Tips
- Serve Hot or Cold: This dish has a hearty feel when warm and offers a quick meal coming strait out of the fridge !
- Add Pasta Water: A simple way to thin your sauce if it gets too thick. Add a little at a time to avoid watery sauce.
- Use Fresh Basil: It might sound like a small part of the dish but really makes all the difference. The pop of freshness hits perfectly every time.
Pasta with Pesto and Tuna FAQ's
Try adding a little bit of lemon juice to your pest to help get its green color back. Concentrate works but fresh juice always works better.
I prefer penne shaped pasta. But, don't let that stop you from using your favorite shape or a box that is already in the house. Spaghetti, farfalle and rotini are all great options as well.
Yes. All my recipes on my website are gluten free but you can absolutely use traditional pasta with gluten as long as you do not have a gluten allergy.
★ Did you make this recipe? Don't forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Facebook, and TikTok for more delicious recipes.
📖 Recipe
Pasta with Pesto and Tuna
Video
Ingredients
- 10 oz cans safe catch tuna (2 cans)
- 10 oz gluten-free penne pasta you can use any pasta
- 1 pint Cherry tomatoes
- 2 cups spinach raw
- 16 oz jar pesto
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Begin by boiling the pasta in salted water per al dente instructions. Before draining the cooked pasta reserve about a half a cup of pasta water just in case your pesto tuna and pasta is too thick at the end.
- Then, in a large sauté pan, heat the olive oil on medium heat. At this time, add the cherry tomatoes, salt, pepper, and garlic powder.
- Allow these to cook for 10 to 15 minutes, then use the back of a spoon to crush them down.
- Next add in the pesto.
- Stir until well combined.
- Then, add in the spinach and the canned tuna fish. Stir well to combine.
- Once this is all done, add the pasta back into the pan. Stir everything really well and then serve.
Notes
- Be sure to reserve pasta water, just in case your sauce is too thick at the end.
- Always boil pasta until about one minute less than what it says on the box. This way once it gets placed into the pan it does not overcook and fall apart.
- To reheat the pasta, simply microwave it on 30 second increments, stirring after each one until the desired temperature has been met.
- You can also serve this dish, cold or hot.
- Do not freeze this as leftovers.
- You can store this pesto and tuna pasta in the refrigerator in an airtight container for up to four days.
Burt says
This tuna pasta salad is perfect for when I get done at the gym. It is always filling and helps me save on groceries and meal prep!
Nicole Kendrick says
Thanks so much Burt! Keep hitting those fitness goals! -NK