A delightful twist on the classic tuna pasta salad, combining creamy pesto with fresh ingredients for a flavorful dish.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
In a mixing bowl, combine the tuna, pesto, mayonnaise, black pepper, Parmesan cheese, lemon juice, cherry tomatoes, and black olives.
Mix gently to keep the tuna chunks intact for a better texture.
Add the cooked pasta to the bowl with the sauce and mix until evenly coated.
Ensure the pasta is well coated with the sauce for maximum flavor.
Cover the bowl and refrigerate for at least 30 minutes before serving.
Chilling allows the flavors to meld together, enhancing the taste.
Serve the pasta salad in individual bowls, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Adding a garnish not only enhances the presentation but also adds a fresh burst of flavor.
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