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A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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The Best Italian Summer Pasta Salad with Sun-Dried Tomatoes Pesto

Healthy, quick, and flavorful pasta salad with sun-dried tomatoes, tuna, arugula, and olives. An amazing combination of Italian flavors

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  Today, I’m sharing a super quick and easy summer pasta salad that’s packed with flavor. This Italian recipe features sundried tomato pesto, green olives, tuna, and fresh arugula,  making it perfect for picnics, potlucks, or a fun family meal.

  This classic Italian pasta salad is super fresh and simple. You just need high-quality ingredients to make it delicious. Think about a sunny day with this yummy salad, ready to enjoy. You can use rotini, penne, or any short pasta you like for the pasta. The sundried tomatoes and olives add a big burst of flavor, while arugula gives it a peppery kick and some green color. And don’t forget the canned tuna – it’s a great lean protein that’s quick and easy to add. Don’t miss the shaved parmesan cheese which adds a salty, Italian touch.

What do I love the most about this recipe?!? You can change up the ingredients to match your tastes and what you have available in your fridge.  Add cucumber, avocado, or your favorite cheese. This way, you’re making sure the meal is not only healthy and nutritious but also fun and exciting for family or friends.

  So, let’s jump into making this awesome summer pasta salad. It’s quick, easy, and full of flavor – perfect for making your summer meals extra special!    

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The Best Italian Summer Pasta Salad with Sun-Dried Tomatoes Pesto

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Healthy, quick, and flavorful pasta salad with sun-dried tomatoes, tuna, arugula, and olives. An amazing combination of Italian flavors

Servings:

4

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Prep Time

5 min

Cook Time

15 min

Resting Time

Total Time

20 min

Ingredients

  • 12 oz (340 gr) fusilli pasta
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 4.76 oz (135 g) Sun-Dried Tomato Pesto
  • 1/4 cup sliced pitted olives
  • 2 cans 5 oz tuna fish in olive oil
  • 2 cups baby arugula
  • sun-dried tomatoes in olive oil, chopped, to serve
  • shaved Parmesan cheese, to serve
  • salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta when the water boils according to package directions. When cooked al dente, drain and quickly run under cold water to stop from over-cooking. Toss with olive oil and sun-dried tomato pesto and let it cool down.
  2. In a large serving bowl, add the pasta, olives, tuna, and arugula. Toss to combine.
  3. Serve with chopped sun-dried tomatoes and parmesan cheese shavings. And enjoy!

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