Pantry Tuna Pasta with Pesto and Artichoke Hearts
This quick, pantry-friendly tuna pesto pasta is a protein-packed weeknight lifesaver. Made with canned tuna, pesto, and balsamic-soaked artichoke hearts, it comes together in minutes and is always a kid favorite. Simple, satisfying, and perfect for those nights when you need dinner fast.
Ingredients
- 12 oz pasta any shape
- 3 cans tuna in oil, drained
- 1/4 cup pesto use my pesto recipe!
- 1 can artichoke hearts cut into quarters
- 1 can hearts of palm cut into 1/2 in pieces (optional)
- 1-2 tbsp balsamic vinegar
- Flaky salt
- fresh cracked pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Place the drained artichoke hearts and hearts of palm in a small bowl and toss with balsamic vinegar. Let them sit while you prep the rest of the dish.
- In a large mixing bowl, add the drained tuna and break it up with a fork. Add the pesto and stir to combine. Season generously with salt and pepper.
- Add the balsamic-soaked artichokes and hearts of palm (plus any leftover vinegar in the bowl) to the tuna mixture. Add the hot pasta directly into the bowl and toss to coat.
- Finish with a generous sprinkle of flaky salt and black pepper if you like. This dish is wonderful right away but actually tastes better if you leave it in the fridge overnight.