Tuna pasta salad with pesto

Name: Tuna pasta salad with pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: for 4 people
Cuisine: Italian recipes
Ingredients: 225g pasta shapes of your choice; 1/3 cucumber; 100g cherry tomatoes; 2 tsp ready-made green pesto; 185g can tuna steak in olive oil, drained; 4 tbsp French dressing

Easy
February 2005

Easy
February 2005

for 4 people
Takes about 20 minutes to make, plus cooling

This tuna and pesto pasta salad is so easy that even kids can make it! Ideal for packed lunches or a picnic. It will keep for up to two days in the fridge, too.

For a warm tuna option, take a look at our easy tuna pasta.

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Ingredients

225g pasta shapes of your choice
1/3 cucumber
100g cherry tomatoes
2 tsp ready-made green pesto
185g can tuna steak in olive oil, drained
4 tbsp French dressing

225g pasta shapes of your choice
1/3 cucumber
100g cherry tomatoes
2 tsp ready-made green pesto
185g can tuna steak in olive oil, drained
4 tbsp French dressing

Method

Bring a large pan of water to the boil, then cook the pasta according to the pack instructions until al dente.
Chop the cucumber into chunky pieces. Cut the tomatoes in half.
Drain the pasta, transfer it to a large bowl and leave to cool slightly. Stir in the pesto (the oil in it will stop the pasta sticking).
Roughly flake the tuna and stir into the pasta, along with the chopped cucumber and tomatoes. Season and add the French dressing and stir it all together.
Eat the pasta salad straightaway or cover and chill in the fridge for up to 2 days.

Method

Bring a large pan of water to the boil, then cook the pasta according to the pack instructions until al dente.
Chop the cucumber into chunky pieces. Cut the tomatoes in half.
Drain the pasta, transfer it to a large bowl and leave to cool slightly. Stir in the pesto (the oil in it will stop the pasta sticking).
Roughly flake the tuna and stir into the pasta, along with the chopped cucumber and tomatoes. Season and add the French dressing and stir it all together.
Eat the pasta salad straightaway or cover and chill in the fridge for up to 2 days.

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