Ingredients
Units
Scale
- 8 oz gluten free dried pasta
- 4 cups fresh spinach
- 1 cup halved cherry tomatoes
- 8–10oz jar pitted green olives (drained and chopped)
- 1/2 red onion (thinly sliced)
- Juice of 1 lemon
- 2 cans tuna
- 1 cup pesto (store bought or homemade)
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt (to taste)
- 1/2 teaspoon fresh cracked pepper (to taste)
Instructions
- Cook pasta according to the instructions on the box.
- While the pasta is cooking, place all the prepped ingredients in a large serving bowl including the sliced onions, olives, spinach, tomato, tuna, and lemon juice.
- When the pasta is done cooking, reserve about 1/4 cup of the cooking water, drain and add the pasta to the bowl along with the pesto. Stir to combine.
- Season with salt and pepper and enjoy hot or cold.