This pesto rice salad is a simple, flavorful take that combines fluffy rice with pesto, juicy tomatoes, canned tuna, and sweet corn. It’s quick, satisfying, and ridiculously easy to throw together. Perfect as a prep meal to enjoy throughout the week!

I love making this salad for weeknight dinners when I want something light but still filling. It’s also a fantastic dish to bring to potlucks, barbecues, or picnics because it’s served at room temperature and keeps well. Just like my Insalata Pantesca!

A little trick I learned: adding a splash of vinegar helps keep the tomatoes fresh, so they don’t go bad too quickly!

If you’re new to making rice salads, don’t worry—this recipe is super forgiving, and you can tweak it however you like. Want to make it vegetarian? Skip the tuna and toss in some mozzarella or grilled veggies. Feeling fancy? Add olives or capers for an extra burst of flavor.

Ingredients

Rice: Use rice that holds well its shape and texture after being boiled, such as Carnaroli, Vialone Nano rice, or Parboiled.
Pesto: I used a small jar of store-bought pesto alla Genovese, if you want to give a twist to this recipe, try other types of pesto.
Tuna: Use canned tuna packed in olive oil, or if you want to cut down the calories, use tuna packed in water.
Tomatoes: I used cherry tomatoes, but any red, firm tomatoes will work fine if cut into small pieces.
Corn: For a sweet touch, this ingredient is optional.
Basil: This fresh herb gives an amazing lemony and fresh touch.
Dressing: You will need extra virgin olive oil, vinegar, salt, and black pepper to make the dressing.

How To Make Pesto Rice Salad With Tuna

Boil the rice over high heat al dente following the package instructions.
Place the rice in a large mixing bowl, add the pesto, salt, and pepper, and mix to coat evenly. Let it cool completely.
Discard the oil in the canned tuna and add the meat to the bowl.
Add the cherry tomatoes and corn kernels.
Drizzle with extra virgin olive oil, and some vinegar (add first 1 spoon, then adjust to taste).
Tear basil with your fingers and add to the salad. Mix everything for one minute, adjust with salt to taste, and serve your delicious pesto rice salad right away!

Pesto rice salad in a bowl and some ingredients on the side.

Little Secrets

Here are a few simple tips to make your pesto rice salad extra delicious:

The best rice to use is a medium to short-grain variety that holds together nicely and soaks up all the flavors. But if you prefer something heartier, brown rice or wild rice are great options too!

Cook your rice al dente—tender on the outside but with a tiny bite in the center. It will finish softening as it rests, so don’t overcook it.

I love using classic pesto because it brings so much flavor from basil, pine nuts, garlic, and parmigiano. You can make your own in a food processor or blender, or for a fun twist, try swapping it with pesto rosso!

How to Keep It Tasty

Want to keep your pesto rice salad fresh and tasty? Here’s how to store it the right way!

Let it cool first. Don’t rush it into the fridge while it’s still warm—let it reach room temperature first. This keeps the rice from getting soggy and helps prevent bacteria from forming.
Use an airtight container. This keeps the flavors locked in and stops your salad from picking up any weird fridge smells. No one wants pesto that tastes like last night’s leftovers!
Keep it in the fridge. It stays fresh for up to three days. Just pop the container on a middle shelf where the temperature is more stable.
Skip the freezer. Rice salads don’t freeze well—the texture turns mushy, and the flavors lose their magic. But if you absolutely have to freeze it, use an airtight, freezer-safe container and eat it within a month.
Check before eating. Give it a quick look and sniff before digging in. If it smells off, looks slimy, or has any mold, it’s time to say goodbye.

Remember that the shelf life of a rice salad may vary depending on the ingredients used. Salads with perishable ingredients like tuna or seafood, meat, or dairy products may have a shorter shelf life.