Wow, Tuna Pesto Pasta Salad is a total tongue twister…but that really has no relevance to anything else, just thought I’d point that out. Anywho, as I’ve stated, I’ve had a lot of pesto on hand, and I am using it on everything. Here, I mix tuna, pesto, whole wheat pasta, and just a big assorted mix of random things from my fridge to make a really tasty salad. If you don’t have all the below ingredients, no worries. Like I alluded to, this is kind of “kitchen sink” salad, so just work with what you have. We usually keep quite a few “Mediterranean-ish” staples on hand, so that is what we went with, plus I had a green pepper from my garden to add!
Tuna Pesto Pasta Salad
- 8 ounces whole wheat pasta (we used penne)
- Couple handfuls of mixed greens
- 2 red spring onions, sliced thin on a mandoline
- 1/2 cup fresh peas, blanched (use frozen peas, not blanched, if no fresh)
- 1/2 cup roasted red peppers, diced
- 1/4 cup pitted kalamata olives, sliced in half
- 1 medium sized green pepper, diced
- 1 can tuna, drained
- 1/4 cup pesto
- 1/4 cup grated Parmesan
Cook pasta in a pot of boiling water. Drain and drizzle with just a tad (maybe 1 tablespoon) olive oil.
In meantime, mix onions, peas, red peppers, olives, green pepper, and tuna together. Mix with a third of the pesto.
Once pasta has cooled, add pasta to tuna-veggie mixture and combine. Add remaining pesto and a tablespoon of olive oil.
To serve, mix greens with a tablespoon of olive oil and put on plate. Put couple of scoops tuna pasta mixture on lettuce and top with some shaved Parmesan.