Ingredients
Scale
- 1 pound dry gemelli (short twisted), rotelle (wagon wheel) or rotini (corkscrew) pasta
- 1 (10-ounce) package frozen shelled edamame beans – see Substitute below
- 2 (5-ounce) cans white albacore tuna in water, drained and broken into chunks
- 16 ounces marinated roasted red peppers, drained and chopped
- 1 cup Spinach Basil Pesto, or regular basil pesto
- 1/2 cup (2 ounces) fresh grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large pot, cook the pasta according to package directions. 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.
- In a large mixing bowl, combine tuna, red peppers and pesto, tossing to blend. Add the cooled pasta mixture and toss. Add the Parmesan cheese and toss again. Season to taste with salt and pepper.
- Chill for at least 1 hour. Bring to room temperature before serving.
Notes
Make ahead: Salad can be made up to 24 hours in advance, covered and stored in the refrigerator.
Substitute for edamame: use frozen green peas that have been thawed and drained. Skip directions for cooking the beans.
- Category: main dish salads, fish, pasta
Nutrition
- Serving Size:
- Calories: 501
- Sugar: 7.2 g
- Sodium: 551.3 mg
- Fat: 18.5 g
- Saturated Fat: 3.7 g
- Carbohydrates: 54.1 g
- Fiber: 6.2 g
- Protein: 29.1 g
- Cholesterol: 23.4 mg