This homemade, creamy tuna pesto pasta recipe is the easiest 20-minute meal! A quick and easy recipe served hot or cold. This versatile dish is delicious, healthy, and full of protein! Make for an easy weeknight meal or as a make-ahead side dish for a gathering. 

three white bowls of pesto tuna pasta with tomatoes next to a saucer with homemade pesto sauce

What Makes This Recipe Great

Creamy pesto, gluten-free pasta, chunky tuna, tomatoes, and walnuts make this fresh, flavorful tuna pesto pasta the yummiest, easiest dish of the summer! In just 20 minutes, you’ll have a protein-packed lunch or dinner that the whole family will love.

I love this recipe because it has simple, healthy ingredients and comes together in no time. It’s the perfect dish to throw together last minute for dinner or an event.

Serve hot with a delicious side salad for dinner or cold as a BBQ take-along pasta salad. You just can’t go wrong with this pesto pasta recipe!

Ingredient Notes

nesting bowls filled and labeled with recipe ingredients
  • Chunk Light Tuna: My personal favorite brand of canned tuna is Wild Planet. You can find this at most local grocery stores and some Costcos! They carry canned albacore, skipjack, and yellowfin tuna. Safe Catch is another great brand if you are watching your mercury intake.
  • Jovial Foods Fusilli Pasta: This is my favorite gluten-free pasta brand. Feel free to use this or your own favorite! Banza pasta would add in some extra protein.
  • Mayo: I like avocado oil mayo from brands like Sir Kensington’s and Primal Kitchen. You can always sub in vegan mayo if you don’t do eggs!
  • Pesto: In this recipe, I provide steps to make the easiest homemade creamy basil pesto, but in a pinch, you can always use a jar of your favorite store-bought pesto sauce if desired.
  • Nutritional Yeast: This is deactivated yeast that has a “cheesy” flavor. It is a great vegan substitute for parmesan! If you tolerate dairy, feel free to substitute it with regular parmesan cheese.
  • Cherry Tomatoes: I used cherry tomatoes cut in half. Feel free to use grape tomatoes or any other variety that you enjoy. 
  • Lemon: I prefer to use fresh lemon juice, but you can use a jar in a pinch. 
  • Garlic Cloves: Use fresh garlic cloves or a jar of minced garlic. 
  • Olive Oil: You can also use avocado oil if that’s what you have on hand. 
  • Salt

Recipe Step by Step

four quadrants of step by step photos for how to make this pesto tuna pasta recipe
  1. Cook the pasta according to package directions in a large pot, then drain the pasta and set aside.
  2. Combine the basil, walnuts, garlic, lemon juice, nutritional yeast, salt, olive oil, mayo, and water in a food processor. Pulse a few times until ALMOST smooth but still a little chunky. 
  3. Add the cooked pasta, tomatoes, tuna, and creamy pesto to a large bowl and toss to combine. Serve and enjoy (hot OR cold as a pasta salad)!

Mary’s Tips & Tricks

  • Protein: Feel free to substitute chopped cooked (or canned) chicken instead of tuna, or omit the tuna completely. 
  • Nut-Free Pesto: If you prefer not to use walnuts, feel free to sub in sunflowers seeds!
  • Pasta Water: Saving a little bit of the starchy pasta water adds a really nice creaminess to the dish. Use this if you’re looking for extra creaminess without any dairy! 
  • Alternative Pasta: If you’re not gluten intolerant, feel free to swap the gluten-free pasta for your favorite pasta type and shape. Cook according to the package instructions for best results. 
  • Tuna: You can use canned tuna packed in water or olive oil. Adjust the additional oil according to which type you use! 
a closeup shot of three white bowls filled with pesto pasta and tomatoes.

Serving Tips

  • Serve hot as a delicious pasta dinner or cold as a pasta salad! If you’re okay with dairy, sprinkle some freshly grated parmesan cheese over the top of each serving. 

Storage Tips

  • Store your tuna pesto pasta in an airtight container in the refrigerator for up to 4 days and serve warm or cold. Give it a good stir before serving!

Recipe FAQs

Is this tuna pesto pasta healthy?

One serving of this pesto tuna pasta is 406 calories and 19 grams of protein. This is significantly healthier than other pasta dishes with higher calorie counts.

What else can I make with this homemade pesto?

The creamy pesto this recipe calls for would also make amazing tuna sandwiches! Simply omit the pasta and add another can or two of tuna. Serve the tuna on your favorite gluten-free bread or on top of greens for a delicious pesto pasta salad.

Can I add cheese to this pasta?

Yes! If you’re not dairy-free and would prefer to substitute parmesan cheese instead of the nutritional yeast.

More Gluten-Free Pasta Recipes

Instant Pot Taco Pasta

Sausage Broccolini Pasta

Dairy-Free Cajun Pasta

Baked Feta Shrimp Pasta

Healthy Tuna Pasta Salad

Buffalo Tuna Pasta Salad

Love these virgin mojitos? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

dairy free pesto tuna pasta in a bowl with tomatoes, basil, and a slice of lemon
Print Recipe Pin Recipe

Gluten Free Tuna Pesto Pasta

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
This homemade, creamy tuna pesto pasta recipe is the easiest 20-minute meal! A quick and easy recipe served hot or cold. This versatile dish is delicious, healthy, and full of protein! Make for an easy weeknight meal or as a make-ahead side dish for a gathering. 
5 from 6 votes
Leave a Review »

Ingredients

  • 2 cups fresh basil, packed
  • ¼ cup chopped walnuts, sub sunflower seeds for nut free!
  • 3 cloves garlic
  • juice from 1 lemon
  • 3 tbsp nutritional yeast, feel free to sub parmesan if dairy is tolerated
  • ½ tsp salt
  • 2 tbsp olive oil
  • ¼ cup mayo
  • 2 tbsp water
  • 1 cup cherry tomatoes, halved
  • 12 oz box of Jovial Foods Fusilli, or gluten free pasta of choice
  • 2 cans chunk light tuna, drained and mashed up with a fork

Equipment

Instructions
 

  • Cook the pasta according to package directions, then drain and set aside.
  • Combine the basil, walnuts, garlic, lemon juice, nutritional yeast, salt, olive oil, mayo, and water in a food processor. Pulse a few times until ALMOST smooth but still a little chunky. 
  • Add the cooked pasta, tomatoes, tuna, and creamy pesto to a large bowl and toss to combine. Serve and enjoy (hot OR cold as a pasta salad)!

Notes

Mary’s Tips & Tricks

  • Protein: Feel free to substitute chopped cooked (or canned) chicken instead of tuna, or omit the tuna completely. 
  • Nut-Free Pesto: If you prefer not to use walnuts, feel free to sub in sunflowers seeds!
  • Pasta Water: Saving a little bit of the starchy pasta water adds a really nice creaminess to the dish. Use this if you’re looking for extra creaminess without any dairy! 
  • Alternative Pasta: If you’re not gluten intolerant, feel free to swap the gluten-free pasta for your favorite pasta type and shape. Cook according to the package instructions for best results. 
  • Tuna: You can use canned tuna packed in water or olive oil. Adjust the additional oil according to which type you use! 

Serving Tips

  • Serve hot as a delicious pasta dinner or cold as a pasta salad! If you’re okay with dairy, sprinkle some freshly grated parmesan cheese over the top of each serving. 

Storage Tips

  • Store your tuna pesto pasta in an airtight container in the refrigerator for up to 4 days and serve warm or cold. Give it a good stir before serving!

Nutrition

Calories: 406kcal, Carbohydrates: 45g, Protein: 19g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 412mg, Potassium: 282mg, Fiber: 3g, Sugar: 1g, Vitamin A: 583IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 3mg
Course: Dinner, Lunch
Cuisine: American
Calories: 406
Author: Mary Smith

This post was originally published on June 8, 2022 and updated on March 22, 2023.