I have so many fond memories of Tuna Pasta Salad as a kid but it's so hard to find gluten free. This easy, healthy tuna pasta salad with pesto is great hot or cold and perfect for lunchboxes. I'd say this would serve 2 as a main course, or 4-6 as a side dish.
Bring a pan of salted water to the boil and once boiling, add the gluten free pasta. Cook as per the pack instructions until al dente - usually this takes around 8-10 minutes. Once cooked, drain the pasta and rinse in a little cold water.
While the pasta is cooking, mix the mayonnaise and pesto in a bowl until combined and set to one side.
Add the tuna, olives, spring onion and sweetcorn to a large bowl and mix together. Add the cooked and drained pasta and mix again.
Pour over the pesto mayonnaise and mix everything together well. Add some fresh chopped chives and extra drizzle of pesto to serve if you like, and enjoy hot or cold.
Video
Notes
TOP TIP: A lot of gluten free pasta can go hard or break up when eaten cold. This tuna pasta salad is best eaten fresh but if you want to eat it cold, make sure you opt for a better quality (more expensive) gluten free pasta. It's worth it!
Storing: If making this ahead of time, keep the tuna pasta salad in the fridge.
Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide, and a video above.
Variations: Add some chilli flakes for spice, swap the mayonnaise for Greek yoghurt or add your fave veg like chopped cucumbers and tomatoes.
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