Pesto Pasta Tuna Salad
This vibrant salad combines pasta shells, creamy pesto, mayonnaise, crispy red bell peppers, onion, fresh cucumber, vibrant carrots, and the star ingredient, flaky tuna.
Servings 6
Calories 440kcal
Ingredients
- 1 cup Mayonnaise
- 1 tbsp Pesto
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Can Tuna Drained
- 1/2 cup Celery
- 1/2 cup Red Bell Pepper
- 1/2 cup Carrots
- 1/2 cup Cucumber
- 1 tbsp Fresh Parsley Chopped
- 8 oz Pasta
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package direction, 8-9 minutes. Drain and rinse well under cold water. Drain a can of tuna.8 oz Pasta
- Cut carrots, cucumber, celery, red onion, and red bell pepper into small pieces similar in size. Add all vegetables, parsley, tuna, and pasta to a large bowl.1/2 cup Celery, 1/2 cup Red Bell Pepper, 1/2 cup Carrots, 1/2 cup Cucumber, 1 tbsp Fresh Parsley, 1 Can Tuna
- In a small bowl, combine mayonnaise, pesto, salt, and black pepper. Add the salad dressing to the bowl with the rest of the ingredients, including the cooked pasta. Combine until everything is well coated in the dressing.1 cup Mayonnaise, 1 tbsp Pesto, 1/2 tsp Salt, 1/2 tsp Pepper
- Refrigerate for 1 hour and toss the salad before serving.
Notes
- Cut the vegetables in small bite sizes pieces.
- Break up the tuna before adding to the pasta.
- Feel free to add another can of tuna if you like a more hearty salad.
- Omit the pesto if you don't have any on had. The salad is delicious without pesto.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 440kcal | Carbohydrates: 31g | Protein: 11g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 722mg | Potassium: 239mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2036IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
