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Tuna Pesto Pasta Salad
Tuna Pesto Pasta Salad

Tuna Pesto Pasta Salad

with Olives, Heirloom Grape Tomatoes & Bell Pepper

Recipe Development Team
Recipe Development TeamPublished on May 26, 2025

This veggie-packed tuna pasta salad is perfect for picnics, potlucks, or just about anytime. You'll combine penne with grape tomatoes, shredded carrot, scallions, and bell pepper. Add the tuna and toss it with our herbaceous pesto plus fresh garlic, mustard, mayo, and lemon. Finish with a shower of scallion greens for a pasta salad to remember.

Tags:
Fiber Smart
New
Allergens:
Milk
Eggs
Wheat
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lemon

1 clove

Garlic

1 unit

Bell Pepper

4 tablespoon

Pesto

(Contains: Milk)

2 tablespoon

Mayonnaise

(Contains: Eggs)

3 ounce

Carrots

1 unit

Green Olives

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

6 ounce

Penne Pasta

(Contains: Wheat)

4 ounce

Heirloom Grape Tomatoes

1 unit

Canned Tuna

(Contains: Fish)

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

Nutrition Values

/ per serving
Calories760 kcal
Fat33 g
Saturated Fat4.5 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber8 g
Protein27 g
Cholesterol60 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Bowl
Large Pot
Box Grater
Strainer

Instructions

Cook Pasta
1

• Wash and dry produce. Bring a large pot of salted water to a boil.  • Once boiling, add penne to pot. Cook, stirring occasionally, until slightly softer than al dente, 11-13 minutes. Drain, then rinse under cold water.

Prep
2

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate garlic. Halve grape tomatoes. Trim, peel, and grate carrot on the largest holes of a box grater. Drain olives, then roughly chop. Core, deseed, and dice bell pepper into ½-inch pieces.

Mix Pesto Dressing
3

• In a large bowl, combine pesto, mayonnaise, half the mustard, 2 tsp vinegar, ¼ tsp salt, ¼ tsp sugar, and a large drizzle of olive oil (for 4 servings, use all the mustard, 4 tsp vinegar, ½ tsp salt, ½ tsp sugar, and 2 large drizzles of olive oil). • Add scallion whites, garlic, lemon zest, and juice from half the lemon (juice from whole lemon for 4); stir to combine.

Add Tuna
4

• Open and drain tuna; add to bowl with dressing. Stir until tuna is mostly broken up and evenly combined. Season with salt and pepper to taste.

Add Veggies & Pasta
5

• Shake excess water from drained penne.  • To bowl with tuna mixture, add pasta, tomatoes, carrots, olives, and bell pepper. Season with a big pinch of salt and pepper; stir to combine.

Serve
6

• Divide tuna pasta salad between bowls and garnish with scallion greens. Serve.

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