Tuna & Tomato Pasta

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

Take a break from your usual mayo-smothered tuna salad sandwich lunch with this light dish made from whole grain pasta shells, cherry tomatoes and tuna tossed in olive oil and lemon juice. It’s a great way to squeeze in a serving of healthy omega-3s, without the excess fat. Be sure to choose low-mercury, wild-caught, natural tuna””available right here at Vitacost!

Make this light, healthy lunch with wild-caught, dolphin-safe, BPA-free tuna–available at everyday low prices at Vitacost.

Tuna  & Tomato Pasta

Serves 2-4


12  oz. pasta  shells (wheat or gluten free)
1/2  cup olive oil
10 cherry tomatoes, halved
1/2   cup finely chopped fresh basil
2  Tbsp.  lemon juice
1/4   tsp.  black pepper
Pinch of garlic salt
2 (6 oz. cans) chunk light tuna, drained
1 tsp. sesame seeds


1. Cook pasta according to package directions. Drain and rinse under cool water.

2. In a large bowl, gently toss all ingredients until well combined.

3. Portion into four serving bowls; serve chilled.