✔ Updated · fixed card amounts, added a cheesy version, fish safety temps and storage times
My tuna pesto pasta is a 25-minute pantry dinner: basil pesto, canned tuna, artichokes, cherry tomatoes and two kinds of cheese. It is just as good cold the next day, which makes it my favorite packed lunch too.
At a glance
The one tip that matters: Save a mug of pasta water before you drain. A few spoonfuls loosen the pesto into a silky sauce that clings instead of turning oily and clumpy.
Why I Love This Tuna Pesto Pasta
- Pantry to plate in 25 minutes, with one pot and no chopping beyond the tomatoes.
- Cheesy without being heavy, thanks to mozzarella pearls folded in off the heat.
- Hot or cold, dinner tonight and a pasta salad lunch tomorrow.
- Easy to customize, so picky eaters can skip what they don't like.
What You Need for Tuna Pesto Pasta
Exact amounts are in the recipe card below.
- Short pasta: fusilli, rotini or penne have ridges and twists that hold the pesto.
- Basil pesto: store-bought is fine, or make your own and freeze the extra in ice cube trays.
- Canned tuna: oil-packed for the richest flavor, drained.
- Artichoke hearts and cherry tomatoes: tangy, juicy and colorful.
- Parmesan and mozzarella pearls: the cheesy part. Parmesan seasons; mozzarella melts.
- Lemon and red pepper flakes: a bright, gentle kick to finish.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Fold the tuna in last. Stir too hard and it turns to mush. I add it off the heat in big flakes and fold just two or three times.
- Oil-packed tuna tastes richer. Water-packed works too; just add an extra drizzle of olive oil or another spoonful of pesto.
- Melty, not stringy. Mozzarella pearls go in off the heat so they soften into little pockets of cheese. On direct heat they turn rubbery and stick to the pot.
- Making it a cold pasta salad? Rinse the pasta under cold water, toss everything together and loosen with a squeeze of lemon and a little olive oil instead of pasta water.
- Picky eaters welcome. On our pasta nights, Lucy picks the pasta shape and I set the tomatoes and artichokes out in bowls so everyone builds their own.
Cheesy Tuna Pesto Pasta
6
servings5
minutes20
minutes590
kcal25
minutesA 25-minute weeknight pasta: short pasta tossed with basil pesto and a splash of starchy pasta water, then folded with canned tuna, artichoke hearts, cherry tomatoes, Parmesan and mozzarella pearls that just start to melt. Finished with lemon and chili flakes. Good hot or cold.
Ingredients
1 pound short pasta, such as fusilli, rotini or penne
1 tablespoon salt, for the pasta water
3/4 cup basil pesto, store-bought or homemade
10 oz canned tuna in olive oil, drained (two 5-oz cans)
14 oz marinated or canned artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese, plus more to serve
1 cup mozzarella pearls or small cubes
1 tablespoon fresh lemon juice (about 1/2 lemon)
1/4 teaspoon red pepper flakes (optional)
black pepper, to taste
fresh basil leaves, to serve
Directions
- Cook the Pasta
- Bring a large pot of water to a boil, add the salt and cook the pasta until al dente, following the package time.
- Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and return it to the pot.
- Toss and Serve
- Set the pot over low heat. Stir in the pesto and 2 to 4 tablespoons of pasta water, a spoonful at a time, until every piece is glossy and coated.
- Add the artichoke hearts, cherry tomatoes and Parmesan and stir for 1 to 2 minutes, until warmed through.
- Take the pot off the heat. Gently fold in the tuna in big flakes and the mozzarella pearls, so the cheese softens and turns melty without the tuna breaking up.
- Finish with the lemon juice, red pepper flakes and black pepper. Taste, add a splash more pasta water if it looks dry, and serve topped with basil and extra Parmesan.
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Easy Add-Ins and Swaps
- Olives or capers: a handful of kalamatas or a spoonful of capers for a salty bite.
- Greens: stir a few handfuls of baby spinach or arugula into the hot pasta to wilt.
- Vegetarian: skip the tuna and add a can of drained cannellini beans.
- Gluten-free: any gluten-free short pasta works; cook it just to al dente, as it softens fast.
- Leftover grilled tuna or salmon: flake it in at the end. If cooking fresh fish for this, cook it to 145°F first.
See More: Different types of pasta
Storing and Reheating
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Eat it cold as a pasta salad, or reheat in a skillet or microwave with a splash of water until steaming hot all the way through, 165°F.
For packed lunches, I portion it into containers the night it is made and add a squeeze of fresh lemon in the morning.
Frequently Asked Questions
How do you make pesto pasta with tuna?
Cook 1 pound of short pasta, save 1/2 cup of pasta water and drain. Stir in 3/4 cup pesto with a splash of pasta water, add artichokes, cherry tomatoes and Parmesan, then gently fold in two cans of drained tuna and mozzarella off the heat. Finish with lemon.
Does canned tuna need to be cooked?
No. Canned tuna is fully cooked during canning, so it only needs warming through. If you use fresh tuna or swap in fresh salmon, cook the fish to an internal temperature of 145°F before flaking it into the pasta.
Can I eat tuna pesto pasta cold?
Yes. It makes a great pasta salad. Rinse the pasta in cold water so it doesn't clump, then toss with the pesto, tuna and vegetables. Keep it in the fridge and eat it within 3 to 4 days.
How long does tuna pesto pasta last?
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. To serve warm, reheat until steaming hot, 165°F, with a splash of water to loosen the pesto. I don't recommend freezing it, as the tuna and tomatoes turn watery.
What can I use instead of tuna?
Canned or cooked salmon, white beans, chickpeas, shredded rotisserie chicken or extra vegetables all work. Cook any fresh fish to 145°F and any raw chicken to 165°F before adding it.
