This tuna pesto pasta is an easy, flavorful dinner you can make in under 20 minutes. With just four main ingredients—pasta, pesto, canned tuna and tomatoes—this dish works hot or cold, travels well for lunches, and can be adapted to gluten-free, dairy-free or paleo needs.
If you enjoy quick seafood meals, you’ll also like other simple recipes that pair well with pesto flavors.
Why you will love this recipe:
- This tuna pesto pasta delivers bright, savory flavor with minimal effort.
- It’s very quick to prepare—ready in about 20 minutes—and uses only a few ingredients.
- Serve it warm as a main or chilled as a pasta salad for easy meal prep or packed lunches.
- Easily adapted for gluten-free, dairy-free or paleo diets.
- Perfect to bring to picnics, barbecues or potlucks.
Ingredients and substitutions:
See the recipe card below for exact quantities. Here are the main components and simple swaps.
- Pasta noodles – Use your favorite shape: penne, bow tie, spirals, spaghetti, or legume-based pastas for more protein and fiber.
- Pesto – Store-bought or homemade both work. Swap to a dairy-free or nut-free pesto if needed.
- Canned tuna – Tuna in oil or water adds protein and makes the dish more filling.
- Tomatoes – Cherry or grape tomatoes add freshness and color. Omit if you prefer.
Recipe variations and add-ins:
- Dairy-free: Choose a vegan pesto or make a parsley- or arugula-based pesto without cheese.
- Gluten-free: Swap in gluten-free pasta.
- Make-ahead: Double or triple the recipe for meal prep or feeding a crowd.
- Extra veggies: Stir in cucumber, zucchini, spinach, broccoli or mushrooms to use up produce and boost nutrition.
How to make tuna pesto pasta:
- Step 1: Cook the pasta according to package directions until al dente.
- Step 2: Drain the pasta and transfer it to a large bowl.
- Step 3: Add pesto to the warm pasta and toss until the noodles are evenly coated.
- Step 4: Fold in chopped tomatoes and drained tuna, season to taste, then serve warm or chill for about an hour if you prefer a cold pasta salad.
Top Tips:
- Drain the tuna well so your pasta doesn’t get watery.
- Don’t overcook the pasta—al dente texture prevents sogginess, especially if serving chilled.
- This recipe is very flexible—adjust pesto and veggies to suit your taste.
Tuna pesto pasta FAQs:
Pesto pasta can be a healthy, balanced meal depending on ingredient choices. Adding protein like tuna and extra vegetables increases nutrients and satiety.
Pesto pairs beautifully with pasta, grains, fish, chicken and roasted vegetables. It also works as a spread, dip or pizza topping.
Freezing is not recommended; the texture of cooked pasta often becomes mushy after freezing and thawing.
Store leftovers in an airtight container in the refrigerator for up to five days.
Other fish recipes you will love:
-
Easy Blackened Mahi Mahi
-
Super Easy Pan Seared Shrimp
-
Easy Air Fryer Scallops with Lemon Butter
-
Easy Blackened Cod
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Recipe
Tuna Pesto Pasta
Equipment
- Pot or saucepan
- Colander
Ingredients
- 8 ounces pasta noodles
- 1 cup pesto (more or less to taste)
- 1 cup chopped baby tomatoes
- 1 can tuna, drained and broken into pieces (about 142 g)
Optional
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and transfer it to a large bowl.
- Add the pesto and toss to coat the noodles evenly.
- Fold in the chopped tomatoes and drained tuna; season with salt and pepper if desired.
- Serve warm, or chill for about an hour if you prefer a cold pasta salad.
Notes
- Nutritional values are estimates and will vary with ingredient brands and portion sizes.
- Use any pesto you like—basil, arugula, walnut or parsley versions all work well.