I found this salad recipe buried in my mom’s files; it was given to her by Marne Kellogg — a friend to us both and the daughter of my parents’ good friends Margie and Jack Davis. When I make it, I use my favorite Spinach Basil Pesto recipe, and substitute shelled edamame for the green peas called for in the original recipe. It’s great for a summer picnic — we often take it to concerts at the Denver Botanic Gardens or Hudson Gardens. Enjoy!

Tuna and Roasted Red Pepper Pasta Salad with Pesto Dressing

(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper.)

  • Yield: 8 1x


  • 1 pound dry rotelle (wagon wheel) or rotini (corkscrew) pasta
  • 1 (10-ounce) package frozen shelled edamame beans*
  • 2 (5-ounce) cans white tuna in water, drained and broken into chunks
  • 16 ounces marinated roasted red peppers, drained and coarsely chopped**
  • 1 cup Spinach Basil Pesto or regular basil pesto
  • 1/2 cup (2 ounces) fresh grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste


  1. In a large pot, cook the pasta according to package directions.
  2. Add the edamame beans to the cooking pasta during the last 6 minutes. Drain cooked pasta-bean mixture in a colander; rinse with cold water, drain again. Set the pasta mixture aside to cool and dry.
  3. In a large mixing bowl, combine pasta mixture, tuna, peppers and pesto, tossing to blend. Add the Parmesan cheese and toss again. Season to taste with salt and pepper.
  4. Chill for at least 1 hour. Bring to room temperature before serving.


*If desired, substitute frozen green peas that have been thawed and drained. Skip directions for cooking the beans
**Can use jarred, or look for roasted red peppers in the olive bar at Whole Foods.

Make ahead: Can be made up to 24 hours in advance, covered, and stored in the refrigerator.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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