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whilte plate showing a portion of Tuna and Roasted Red Pepper Pasta Salad

Tuna and Roasted Red Pepper Salad Recipe

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Prep Time: 10 mins
  • Cook Time: 9 mins
  • Total Time: 19 minutes
  • Yield: 8 servings 1x
  • Category: main dish salads, fish, pasta
  • Diet: Low Calorie


This cold Tuna Pasta Salad recipe is both easy to prepare and extremely versatile – you can serve it for brunch, lunch or dinner. It calls for a tasty pesto dressing with no mayo, making it perfect for picnics and potlucks, too!


  • 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


  1. In a large pot, cook the pasta according to package directions. Add the edamame beans to the cooking pasta during the last 6 minutes.
  2. Drain cooked pasta-bean mixture in a colander; rinse with cold water, drain again. Set the pasta mixture aside to cool.
  3. 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.
  4. Chill for at least 1 hour. Bring to room temperature before serving.


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.

Keywords: cold tuna pasta salad, make ahead tuna pasta salad, healthy tuna pasta salad, no mayo tuna pasta salad

© A Well-Seasoned Kitchen ®