Name: Tuna Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Pasta Salad
Ingredients: 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained; 1/2 cup pine nuts; 4 cups arugula; 1 garlic clove; 2 tablespoons butter (optional); 1 cup grated Parmigiano-Reggiano, plus additional for garnish (optional); 2 lemons, zest only (optional); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 8 ounces whole-wheat orecchiette; 1/2 cup jarred sun-dried tomatoes in oil, chopped; 1/2 cup dates, pitted and quartered; 1/4 cup kalamata olives, pitted and chopped; 1/4 cup dill, chopped (optional); 1/4 cup parsley, chopped (optional)

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This yellowfin Tuna Pasta Salad offers a unique blend of flavors, combining the richness of tuna, the peppery freshness of arugula pesto and the sweetness of dates for a truly delightful dish.

Perfect for a light lunch or an elegant side, it’s both satisfying and full of vibrant, unexpected tastes. Recipes for Pasta Salad always make the gathering.

You’ll also love this Mediterranean Pasta Salad as well as these Must-Make Fish Recipes!

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What Does Yellowfin Tuna Pasta Salad Go With

Yellowfin tuna pasta salad with arugula pesto and dates pairs beautifully with dishes that balance its rich, savory, and slightly sweet flavors.

It goes well with grilled seafood like shrimp or scallops, as well as roasted or grilled vegetables such as asparagus, zucchini, or bell peppers.

For a light, refreshing contrast, serve it with a crisp green salad or a simple citrus salad.

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To complete the meal, crusty bread or a slice of sourdough would complement the flavors and offer a satisfying texture.

How Long Can Tuna Pasta Salad Last in Fridge

Tuna pasta salad can last in the fridge for about 3 to 5 days when stored in an airtight container.

To ensure it stays fresh, make sure the salad is kept refrigerated and hasn’t been left out at room temperature for more than two hours.

If the salad contains mayonnaise, be mindful of its shelf life as well, and always check for any signs of spoilage, such as changes in smell, texture or color, before eating.

Ingredients

Scroll on down to the tuna pasta salad recipe card to see the full measurement ingredients.

A special thanks to Genova Tuna for this yummy, elegant recipe.

Genova Yellowfin Tuna in Olive Oil
pine nuts
arugula
clove
butter (optional)
Parmigiano-Reggiano
lemons
kosher salt
freshly ground black pepper
extra-virgin olive oil
whole-wheat orecchiette
sun-dried tomatoes in oil
dates
kalamata olives
fresh dill
fresh parsley

How to Make Yellowfin Tuna Pasta Salad

Toast pine nuts on a sheet tray for 8-12 minutes, or until golden. Set aside to cool.

Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a large bowl with cold water and ice. Add arugula to the boiling water and cook for about 30 seconds until bright green and tender. Drain, immediately transfer to the ice water bath, and set aside to drain completely; cover with a towel.

In a blender or food processor, combine arugula, garlic, pine nuts, butter (if desired), Parmigiano-Reggiano, lemon zest (if desired), salt, and pepper. Puree on high, adding olive oil until reaching your desired consistency.

Transfer pesto to a bowl and cover tightly to prevent discoloration.

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Bring another large pot of salted water to a boil. Add pasta and return to a boil, stirring occasionally. Taste the pasta for doneness about 2 minutes before the package instructions suggest. Once cooked, drain and transfer to a large bowl without rinsing.

Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates

Gently mix in the pesto until evenly distributed. Fold in tuna, sun-dried tomatoes, dates, and olives.

Divide between shallow bowls and garnish with additional Parmigiano-Reggiano, dill, and parsley, if desired.

More Tuna Recipes

Explore a variety of delicious and versatile tuna recipes that bring bold flavors and easy preparation to your meals.

Tuna Pasta Salad

Yield: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This yellowfin Tuna Pasta Salad offers a unique blend of flavors, combining the richness of tuna, the peppery freshness of arugula pesto and the sweetness of dates for a truly delightful dish.

Ingredients

2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
1/2 cup pine nuts
4 cups arugula
1 garlic clove
2 tablespoons butter (optional)
1 cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
2 lemons, zest only (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
8 ounces whole-wheat orecchiette
1/2 cup jarred sun-dried tomatoes in oil, chopped
1/2 cup dates, pitted and quartered
1/4 cup kalamata olives, pitted and chopped
1/4 cup dill, chopped (optional)
1/4 cup parsley, chopped (optional)

Instructions

Toast pine nuts on a sheet tray for 8-12 minutes, or until golden. Set aside to cool.
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a large bowl with cold water and ice. Add arugula to the boiling water and cook for about 30 seconds until bright green and tender. Drain, immediately transfer to the ice water bath, and set aside to drain completely; cover with a towel.
In a blender or food processor, combine arugula, garlic, pine nuts, butter (if desired), Parmigiano-Reggiano, lemon zest (if desired), salt, and pepper. Puree on high, adding olive oil until reaching your desired consistency.
Transfer pesto to a bowl and cover tightly to prevent discoloration.
Bring another large pot of salted water to a boil. Add pasta and return to a boil, stirring occasionally. Taste the pasta for doneness about 2 minutes before the package instructions suggest. Once cooked, drain and transfer to a large bowl without rinsing.
Gently mix in the pesto until evenly distributed. Fold in tuna, sun-dried tomatoes, dates, and olives.
Divide between shallow bowls and garnish with additional Parmigiano-Reggiano, dill, and parsley, if desired.