Pasta Salad with Roasted Vegetables and Tuna
This easy pasta salad is an easy, light and refreshing recipe for warmer weather. The addition of canned tuna in olive oil gives this meal a delicious and filling boost of protein. Make it for dinner tonight and have leftovers tomorrow!
I’m all about light, fresh, and filling meals these days. Once the days get warmer, I like to maximize time spent outside and not in front of a hot oven. For me, this means batch cooking, using shortcuts, or making meals large enough for leftovers!
This easy pasta salad is full of fresh summer flavors as well as plenty of nutritious ingredients. Whole wheat pasta, roasted vegetables, fresh basil, and a little parmesan cheese are such a delicious combination. I also added a can of Portofino Tuna in Extra Virgin Olive Oil. Canned tuna is a pantry staple of mine. It’s the perfect, inexpensive ingredient to add to any meal for a boost of high quality protein instantly. Portofino Tuna is wild-caught and hand selected, and the olive oil gives it such a tender texture and mellow flavor. There’s no need to add anything, it tastes delicious straight from the can! They also make tuna in pouches for on-the-go meals. You can find Portofino Tuna at Market Basket, Star Market, Shaws, and more!
Main Ingredients + Some Nutrition Notes
- Whole Wheat Pasta: Whole Wheat Pasta contains more fiber than white pasta, adding bulk to our meals which keeps us fuller for longer. Whole wheat products also retain the nutrients of the grain, including important B vitamins.
- Portofino Tuna in Extra Virgin Olive Oil: Canned tuna is an inexpensive source of protein and healthy unsaturated fats. This tuna is packed in extra virgin olive oil, which is a staple of the Mediterranean Diet (one of the healthiest diets in the world), which also adds delicious healthy fats to this meal.
- Tomatoes: Tomatoes are rich in lycopene, an antioxidant that give them their beautiful red color. Diets high in antioxidants are anti-inflammatory and can help prevent chronic diseases like heart disease and certain cancers.
- Parmesan Cheese
How to make this pasta salad
First, you’ll roast up zucchini and cherry tomatoes to bring out their natural sweetness. Meanwhile, cook whole wheat pasta and corn on the stovetop. Combine vegetables in a large bowl with pasta, corn, chopped fresh basil, salt, pepper, olive oil, lemon juice, and a can of Portofino Tuna. Enjoy warm or cold – it is delicious either way!
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- Spring Pasta with Lemon, Asparagus, Mushrooms and Peas
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- Roasted Veggie and Hummus Collard Green Wraps (Vegan, Gluten Free)
This pasta salad is an easy, light and refreshing recipe for warmer weather. The addition of canned tuna in olive oil gives this meal a delicious and filling boost of protein. Make it for dinner tonight and have leftovers tomorrow!
- 1 can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
- 1 large zucchini, sliced into ¼ inch thick rounds
- 1 pint cherry tomatoes
- 2 tbsp olive oil, divided
- 1 ear corn
- ½ pound whole wheat pasta (I used fusilli)
- 1 large handful fresh basil, chopped
- 2 tbsp shredded parmesan cheese
- Juice of ½ lemon
- Preheat oven to 410 degrees. Line a large baking sheet with parchment paper.
Toss zucchini and tomatoes in 1 tbsp olive oil and salt and pepper to taste. Roast for 20-25 minutes, stirring once halfway through.
While vegetables roast, prepare corn and pasta. Bring 2 pots of water to a boil.
In one pot, add corn and boil for 3-5 minutes until fork tender. Remove from heat and run under cold water to stop cooking. Use a sharp knife to shave off kernels from the cob.
In the other pot, add pasta and cook according to package instructions.
Combine cooked vegetables, corn, pasta, basil, tuna and parmesan cheese in a mixing bowl. Toss with remaining olive oil and lemon juice, adding salt and pepper to taste.
- This recipe is great warm or cold, so it is perfect for leftovers or meal prep
Keywords: pasta salad, tuna, whole wheat pasta
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Thank you Portofino Tuna for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.