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

Description

A flavorful and refreshing salad combining tender pasta, protein-rich tuna, vibrant roasted red peppers, and aromatic pesto. This simple yet hearty dish is perfect as a main course or a side dish. Easily customizable and make-ahead-friendly, it’s a great option for gatherings or a quick family meal.

Ingredients

Units Scale

Pasta and Beans

1 pound dry gemelli, rotelle, or rotini pasta
1 (10-ounce) package frozen shelled edamame beans (see Notes for substitute)

Salad Base

2 (5-ounce) cans white albacore tuna in water, drained and broken into chunks
16 ounces marinated roasted red peppers, drained and chopped

Dressing and Garnish

1 cup spinach basil pesto or regular basil pesto
1/2 cup (2 ounces) fresh grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Cook Pasta and Beans
In a large pot, bring water to a boil and cook the pasta according to package directions. Add the edamame beans to the boiling water during the last 6 minutes of cooking. Once done, drain the mixture in a colander, rinse with cold water, and drain again.
Prepare Salad Mix
In a large mixing bowl, combine the drained tuna, roasted red peppers, and pesto. Mix them gently to blend all the ingredients evenly.
Assemble the Salad
Add the cooled pasta and edamame mixture to the salad mix in the bowl. Toss gently to combine. Next, add the Parmesan cheese and toss again. Season the salad with kosher salt and freshly ground black pepper to taste.
Chill and Serve
Cover the bowl and let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld. Bring to room temperature before serving for the best taste.

Notes

Make Ahead: This salad can be prepared up to 24 hours in advance. Cover and store it in the refrigerator until ready to serve.
Substitute for Edamame: Frozen green peas, thawed and drained, can be used as a substitute for edamame. Skip the step of cooking them.

Nutrition

Serving Size: 1/8 of recipe
Calories: 330
Sugar: 3g
Sodium: 300mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 20g
Cholesterol: 20mg