Tuna Pesto Macaroni Salad
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. This recipe requires that you make Basil Pesto first. It may turn a bit gray as the pesto oxidizes, but will still be safe to eat.
Ingredients
| 6 Tbsp Basil Pesto |
| 4 quart Water |
| 8 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 4 Medium stalk Celery, raw (diced) |
| 4 ounce Fresh mozzarella (cut into 1/4 inch dice) |
| 4 ounce Grape or cherry tomatoes (halved) |
| 2 can Canned no-salt added tuna fish in water (drained) |
Instructions
When the water boils, add the pasta and cook for about 12 to 15 minutes until done.
Drain and rinse. Shake out the excess water.
Place the pasta in a large mixing bowl and add the tuna, toss well and chill.
When chilled add the celery, mozzarella, tomatoes, tuna and pesto.
Fold together gently.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love macaroni salads and this variation is a great change from the normal tuna with mayo and relish or pickles. Using the tuna and pesto together with the mozzarella make the salad rich and creamy while the veggies give it great texture. The whole grain pasta adds additional depth of flavor while also ramping up the amount of fiber.