Pasta salad with tuna, walnut and fresh pesto

Now that the Sun is back in our daily life we can start thinking about the summer. A summer salad will help encourage this. Try this healthy, easy to make salad!

Text: Ellen van Marrewijk

Ingredients for 4 persons

  • 400g (14oz) Tesco free from fusilli pasta
  • 1 small red onion, finely chopped
  • 185g tuna, drained and flaked
  • 3 tomatoes, chopped

For the pesto:

  • 30g coriander, roughly chopped
  • 3tbsp extra virgin oil
  • 50g (2oz) walnut pieces, roughly chopped
  • ground black pepper


Boil the pasta for 10-12 minutes until tender. Drain in a colander, run under cold water and set aside.

To make the pesto, put the coriander in a food processor with 2tbsp of oil and whizz to a rough paste. Add the walnuts and the rest of the oil and whizz again. Add 2 tbsp of hot water and pepper.

Stir the pesto with the pasta until evenly mixed. Carefully fold the red onion, tuna flakes and tomatoes into the pasta and serve immediately.

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