Can I use canned salmon instead of tuna?

Absolutely! Canned salmon makes a delicious substitute and adds healthy omega-3 fatty acids. Just drain well and break into chunks just as you would with the tuna.

What can I use if I can't find edamame?

Green peas are the perfect substitute! Simply thaw frozen peas and add them to the finished pasta salad—no need to cook them separately. They'll provide a similar sweet pop of flavor and bright color.

Is this salad gluten-free?

Not as written, but you can easily make it gluten-free by substituting your favorite gluten-free pasta. Just be sure to check your pesto ingredients, as some store-bought varieties may contain hidden gluten.

Can I make this with homemade pesto?

Definitely! Homemade pesto takes this salad to another level. If you have garden-fresh basil, it's worth the extra few minutes to blend up your own. You can even make it in advance and store it in the refrigerator until needed.

Tuna and Roasted Red Pepper Salad Recipe

This vibrant Tuna and Roasted Red Pepper Salad is a game-changer for pasta salad lovers! Combining tender pasta, protein-packed tuna, sweet roasted red peppers, and creamy pesto sauce, this dish delivers incredible flavor with minimal effort. It’s the perfect make-ahead meal for busy weeknights, potlucks, or a refreshing lunch option that gets better as it sits in the fridge.

Why You’ll Love This Recipe

Ready in Minutes: With just a few simple steps, you’ll have a delicious meal ready in under 30 minutes—perfect for those nights when cooking feels like a chore!
Protein-Packed: The combination of tuna and edamame makes this pasta salad satisfyingly filling and nutritionally balanced.
Versatile: Works brilliantly as a main dish, side dish, or packed lunch that tastes even better the next day.
Crowd-Pleaser: The bold Mediterranean flavors appeal to both kids and adults—I’ve never met anyone who doesn’t ask for seconds!

Ingredients You’ll Need

Pasta: Gemelli, rotelle, or rotini pasta works beautifully here—these shapes catch and hold the pesto sauce in all their little twists and curves.
Edamame: Adds a wonderful pop of color, texture, and plant-based protein. Young, tender, and slightly sweet, they’re the perfect complement to the other ingredients.
Tuna: White albacore tuna in water gives this salad its protein boost without overwhelming the other flavors. Be sure to drain it well for the best texture.
Roasted Red Peppers: The marinated variety adds incredible sweet, smoky depth without any work on your part. They’re one of my favorite shortcuts to instant flavor!
Pesto: Whether you use spinach basil or traditional basil pesto, this ingredient ties everything together with its herby, garlicky punch. Store-bought works perfectly, but homemade takes it to another level.
Parmesan Cheese: Adds a salty, nutty finish that brings all the flavors into harmony. Always use freshly grated for the best flavor.
Salt and Pepper: Simple seasonings that let the star ingredients shine—adjust to your taste preferences.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This salad is wonderfully adaptable! Here are some exciting ways to make it your own:

Mediterranean Twist: Add kalamata olives, crumbled feta cheese, and diced cucumber for a Greek-inspired variation.
Veggie Boost: Toss in cherry tomatoes, blanched asparagus pieces, or artichoke hearts for extra vegetable goodness.
Protein Swap: Replace tuna with cooked chicken, chickpeas, or grilled shrimp if you prefer.
Spicy Kick: Add a pinch of red pepper flakes or chopped pepperoncini for heat lovers.

How to Make Tuna and Roasted Red Pepper Salad

Step 1: Cook the Pasta and Edamame

Boil the pasta according to package directions. During the last 6 minutes of cooking, add the edamame beans right into the pot with the pasta. This clever time-saver cooks both ingredients together perfectly!

Step 2: Cool the Pasta Mixture

Drain the pasta and edamame in a colander, then rinse with cold water to stop the cooking process and prevent sticking. Let this mixture cool completely—this prevents the pesto from separating when added.

Step 3: Combine Ingredients

In a large mixing bowl, gently toss together the tuna, chopped roasted red peppers, and pesto until well combined. The pesto should coat everything evenly.

Step 4: Mix Everything Together

Add the cooled pasta and edamame to the tuna mixture and toss gently. Sprinkle in the Parmesan cheese and toss again to distribute. Season with salt and pepper to taste.

Step 5: Chill and Serve

Refrigerate the salad for at least an hour to let the flavors meld together. Before serving, bring it to room temperature for the best flavor experience.

Pro Tips for Making the Recipe

Al Dente Pasta: Cook your pasta just until al dente—it will continue to absorb liquid from the pesto as it sits in the refrigerator.
Draining Tuna: Press down on the tuna in the can while draining to remove excess liquid—this keeps your salad from becoming watery.
Roasted Peppers: Blot the chopped peppers with paper towels to remove excess moisture before adding to the salad.
Room Temperature Serving: This salad truly tastes best when served at room temperature, not cold from the refrigerator.

How to Serve

This versatile salad works wonderfully in multiple settings:

Main Dish

Serve a generous portion alongside crusty Italian bread and a simple green salad for a complete meal.

Side Dish

Pair with grilled fish, chicken, or as part of a summer barbecue spread.

Picnic Perfect

Pack in a cooler for beach days or park outings—it travels exceptionally well and doesn’t need reheating.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve after the first day!

Make Ahead

Prepare up to 24 hours in advance for parties or busy weeknights. The pasta will absorb some of the pesto, so you might want to refresh with a small drizzle of olive oil before serving.

Freezing

I don’t recommend freezing this salad as the pasta texture will change significantly and the pesto may separate when thawed.

FAQs

Can I use canned salmon instead of tuna?

Absolutely! Canned salmon makes a delicious substitute and adds healthy omega-3 fatty acids. Just drain well and break into chunks just as you would with the tuna.
What can I use if I can’t find edamame?

Green peas are the perfect substitute! Simply thaw frozen peas and add them to the finished pasta salad—no need to cook them separately. They’ll provide a similar sweet pop of flavor and bright color.
Is this salad gluten-free?

Not as written, but you can easily make it gluten-free by substituting your favorite gluten-free pasta. Just be sure to check your pesto ingredients, as some store-bought varieties may contain hidden gluten.
Can I make this with homemade pesto?

Definitely! Homemade pesto takes this salad to another level. If you have garden-fresh basil, it’s worth the extra few minutes to blend up your own. You can even make it in advance and store it in the refrigerator until needed.

Final Thoughts

This Tuna and Roasted Red Pepper Salad is truly one of those special recipes that combines convenience with incredible flavor. When friends ask me for a recipe that’s both impressive and easy, this is often my first suggestion. The bright colors, vibrant flavors, and satisfying textures make it a standout dish that feels special despite its simplicity. Give it a try for your next gathering or weeknight dinner—I’m confident it will become a regular in your recipe rotation!