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.
2canschunk light tunadrained and mashed up with a fork
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!