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Lunch recipe

Herby Tuna and Bean Pasta Salad with Pesto

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Tuna and bean pasta salad with spinach, cherry tomatoes, and pesto for a make-ahead lunch.

Start planningStart cookingIngredients
30 min520 kcal3 base servingsMake AheadBatch CookLunchbox Friendly
ContainsFish, Gluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: tuna, beans

Dietary fit: Pescatarian, Lower Sugar

Serving tip: If making ahead, loosen with a teaspoon of water or lemon juice before eating because chilled pasta firms up.

Tuna Bean Pasta Salad plated and ready to serve.

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Ingredients

What you need

  • 220g pasta
  • 2 tins tuna
  • 1 tin kidney beans
  • 80g spinach
  • 200g cherry tomatoes
  • 95g pesto
  • 1 tbsp olive oil

You'll also need

bowl, knife

Method

Step by step

Up to 8 clear steps
  1. Tuna Bean Pasta Salad cooking step 1: Get prepped.
    Step 1

    Cook the pasta

    Cook 220g pasta in boiling water with a pinch of salt for 9-11 minutes until tender but not mushy. Drain well, then spread it out for 2 minutes so the steam escapes.

    11 min
  2. Tuna Bean Pasta Salad cooking step 2: Start cooking.
    Step 2

    Prep the mix-ins

    Drain and rinse the kidney beans, roughly chop the spinach and halve the cherry tomatoes. Drain the tuna and flake it with a fork so it folds through without large clumps.

  3. Tuna Bean Pasta Salad cooking step 3: Build the flavour.
    Step 3

    Make the dressing

    Stir pesto with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.

  4. Tuna Bean Pasta Salad cooking step 4: Bring it together.
    Step 4

    Dress while warm

    Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.

    1 min
  5. Tuna Bean Pasta Salad cooking step 5: Finish the dish.
    Step 5

    Fold everything together

    Fold through the tuna and kidney beans, spinach and cherry tomatoes, then add the remaining dressing and toss again.

  6. Step 6

    Pack or serve

    Taste and adjust with black pepper. Serve at room temperature, or cool quickly and keep chilled if packing ahead.