Description
This easy Tuna Pesto Pasta recipe is the perfect answer for a busy weeknight. A few pantry staples and fresh ingredients is all you need for this flavor-packed pasta dish. Serve warm, room temperature or cold (meaning it's ideal to make ahead).
Ingredients
Units
Scale
- 12 oz. dried pasta (such as rotini)
- 3/4 cup pesto, divided
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 1/4 cup sliced sundried tomatoes, from 1 jar oil-packed sundried tomato (plus 1 Tbsp. of oil from the jar)
- 2 cups cherry tomatoes, halved
- 1 cup torn fresh mozzarella
- 2 (5 oz.) cans oil-packed tuna, preferably line caught
- basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions. Reserve 1/2 cup of the pasta cooking liquid. Drain and cool at room temperature for 10 minutes.
- Transfer pasta to a large mixing bowl and add 1/2 cup pesto. Toss to combine. Add sundried tomatoes and 1 tablespoon of oil from the jar and gently toss. Add cherry tomatoes and mozzarella and toss to combine. Add tuna (see note) and gently toss until just combined. Serve warm, room temperature or cold (see note). Just before serving, add remaining 1/4 cup pesto and reserved pasta water, (if needed) to thin out sauce. Garnish with fresh basil leaves.
Notes
- Use albacore, yellowfin, skipjack or chunk light tuna.
- If using tuna packed in water, drain the tuna. If using oil packed tuna, draining the tuna is optional.
- If serving pasta cold from the refrigerator, we suggest adding a couple more tablespoons of pesto.
- Try using our Homemade Basil Pesto recipe.
- Prep Time: 10 min.
- Cook Time: 10 min.
- Category: Main
- Method: Boiling, stirring
- Cuisine: American