Tuna Pesto Macaroni Salad

Servings: 4 | Serving size: about 2 cups

Cooking time: <30 minutes (does not include chilling time)

This 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 quarts water
• 8 ounces whole wheat or gluten free elbow pasta
• 4 medium ribs celery (diced)
• 4 ounces fresh mozzarella (cut into 1/4 inch dice)
• 4 ounces cherry or grape tomatoes (halved)
• 2 – 5 ounce cans tuna in water (drained)

Place the 4 quarts water in large sauce pan over high heat.

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.