Tuna and Roasted Red Pepper Salad Recipe
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!
Servings: 8 servings
Calories: 476kcal
Ingredients
- 1 pound gemelli pasta short twisted, rotelle (wagon wheel) or rotini (corkscrew) pasta
- 10 ounces shelled edamame beans see Substitute below
- 10 ounces 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 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.
To ensure your pasta comes out al dente and flavorful, follow my directions in How to Cook Perfect Pasta.
Nutrition
Calories: 476kcal | Carbohydrates: 53g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1319mg | Potassium: 499mg | Fiber: 4g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 3mg