Pesto Tuna Pasta Salad
photo by mailbelle 
- Ready In:
- 21mins
- Ingredients:
- 8
- Serves:
ingredients
- 2 (6 ounce) cans tuna in olive oil, drained and flaked
- 4 tablespoons prepared pesto sauce
- 1⁄4 teaspoon black pepper
- 1⁄2 cup mayonnaise
- 2 tablespoons parmesan cheese, grated
- 1 lemons, juice of or 2 tablespoons lemon juice
- 1 (8 ounce) can sliced black olives
- 3 cups rotini pasta, uncooked
directions
- Cook pasta according to package directions.
- While pasta cooks, mix tuna, pesto, pepper, mayonnaise, cheese, olives, and lemon juice in a large bowl.
- When pasta is cooked, drain and rinse with cold water.
- Add pasta to tuna mixture and mix well.
- Refrigerate at least 30 minutes before serving.
Questions & Replies
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Reviews
- This makes a quick, easy, and tasty lunch. I didn't have rotini, but used small shells instead. Also omiited the olives as I don't care for them. Thanks for posting Jackie!
- Not bad at all! I made this with homemade Three-Herb Pesto and leftover rotini pasta. Tuna in anything but a sandwich is not my favorite sort of dish but I had stuff to use up and just decided to try this recipe. It was dandy! :)
- I made this for lunch today and enjoyed it immensely. My BF also thought it was tasty. The mayo and pesto blended together very well. I only used a small can of olives as I thought 8 oz would be overkill. Thanks for sharing:)
- I made it for lunch and we didn't wait the 30 minutes requested. It was still good. I'm sure it's even tastier now. That recipes gives a lot. I can say more than 4 servings (for us). So it's going to be perfect for our lunches. Thanks Jackie. Made for 123 hit wonders
- This was great !! My 2 young kids even liked this, granted my 8 yearold picked out the black olives. More for the rest of us.I may slightly increase the pepper next time, other than that this is a keeper. Flavorful, and tasty.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
