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4-Ingredient Canned Tuna and Pesto Pasta Salad

Looking for a fresh take on a classic pasta salad? This Canned Tuna Pesto Pasta is a simple, flavorful dish that’s affordable, easy to make, and perfect for feeding a family. Canned tuna is versatile—beyond sandwiches it shines in pasta salads, casseroles, and quick weeknight meals.

This pesto tuna pasta combines bright basil pesto with flaky canned tuna and creamy mayonnaise for a balanced, satisfying salad. It’s one of those recipes that tastes like home and comes together in minutes. The recipe below makes about six servings and uses just a few pantry staples.

2 plates with tuna pesto pasta salad, two forks, and a salt and pepper shaker.

Canned Tuna Pesto Pasta Ingredient Highlights

Use any short pasta you like: rotini, cavatappi, fusilli, penne, farfalle, gemelli, rigatoni, or ziti all work well. Short shapes hold pesto and tuna so every bite has flavor.

I recommend albacore tuna packed in water for a clean, mild flavor, but tuna packed in oil can be used if you prefer a richer taste. Plan on roughly three standard cans (about 12 ounces total drained) for this recipe.

Mayonnaise adds creaminess and helps bind the tuna into small flakes for easy mixing. Use full-fat, light, olive-oil mayo, or a vegan mayonnaise depending on your preference.

Overhead view of the ingredients need for Tuna pesto pasta salad - pasta, pesto, mayonnaise, and Tuna.

Tuna Pesto Pasta Salad Tips and Tricks

How I Make Cold Pasta Salad with Tuna and Pesto

The most important step is letting the pasta cool before adding the tuna. Cook the pasta until al dente, drain, and immediately toss it with the pesto while it’s still warm. The hot pasta will absorb the pesto and remain separated, which helps prevent clumping.

Pro-tip: Toss the pasta with pesto while hot to coat each noodle and reduce sticking; then chill the pasta briefly before adding the tuna.

Once the pasta has cooled to room temperature or refrigerated for about 30 minutes, drain the tuna cans thoroughly. Place the tuna in a bowl, flake it with a fork, and mix in the mayonnaise until well combined.

Fold the tuna mixture into the cooled pesto pasta and stir gently until evenly distributed. Taste and adjust salt and pepper if needed—pesto is often already seasoned, so you may not need much additional salt.

Adding rotini to a large pot of boiling water to cook it al dente.
Cook the pasta al dente, drain, and add to a large bowl.
Just-cooked pasta tossed with fresh pesto.
Toss the pasta with pesto while it’s still hot, then chill.
Canned tuna mashed and mixed with mayonnaise to make a simple tuna salad.
Cold pesto pasta with tuna salad mixed in.

Serving Canned Tuna Pesto Pasta Salad

This cold pasta salad is ideal for potlucks, picnics, barbecues, or packed lunches. It also serves nicely as a side dish or a light main with a simple salad or steamed vegetables.

For make-ahead weeknight dinners, prepare the pesto pasta and tuna mixture in advance and combine just before serving or chill fully and serve straight from the fridge.

Suggested accompaniments you might consider: garlic bread, a green salad, or roasted vegetables to round out the meal.

serving of tuna pesto pasta on a black plate surrounded by lemon and basil

How I Store Leftover Pesto Tuna Pasta Salad

Store leftovers covered in the refrigerator for 3–4 days. Keep the salad chilled in an airtight container to retain freshness. If the pasta becomes slightly dry after sitting, stir in a teaspoon or two of mayonnaise to restore creaminess.

Avoid freezing this salad; mayonnaise and pesto can separate and change texture when frozen and thawed.

Equipment

  • Large pot for boiling pasta
  • Large mixing bowl
  • Medium bowl for mixing the tuna
  • Colander to drain pasta

Ingredients (serves 6)

  • 16 ounces short pasta (rotini, fusilli, penne, etc.)
  • 1 cup pesto (store-bought or homemade)
  • 12 ounces albacore tuna, drained (about 3 cans)
  • 1/2 cup mayonnaise (use your preferred variety)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and return to the pot or a large mixing bowl.
  2. While the pasta is still hot, add the pesto and toss to coat thoroughly. This helps prevent the noodles from sticking together. Chill the pesto-coated pasta in the refrigerator for about 30 minutes or until cooled.
  3. Drain the tuna completely, transfer to a medium bowl, and use a fork to flake it. Add the mayonnaise and mix until combined.
  4. Fold the tuna mixture into the cooled pesto pasta until evenly distributed. Taste and add salt and pepper if needed. Serve cold or at room temperature.

Pro Tips

  • If you prefer a richer flavor, use tuna packed in oil; for a lighter salad, use tuna in water.
  • Prepare the pasta and pesto the day before to save time—mix in the tuna shortly before serving for best texture.
  • This salad keeps well for several days refrigerated, making it a great option for meal prep.