Lemony Tuna Pasta Salad

The first time I made this pasta salad was on a whim, standing in front of my pantry on a sweltering July afternoon wondering what to feed unexpected guests. I cracked open those tuna cans and grabbed whatever fresh things I had, and somehow this bright, zesty bowl became the star of the meal. Now it's my go-to whenever I need something that feels substantial but still light enough for hot weather. Something about the way the lemon wakes up everything else just works.

Last summer I brought this to a neighborhood potluck and watched three different people ask for the recipe. My friend Sarah took one bite and said it tasted like sunshine, which sounds ridiculous but I kind of knew what she meant. Since then, I've made it for beach picnics, late-night desk lunches, and even as a side at Thanksgiving when I needed something fresh on the table.

Ingredients

• 250 g short pasta: Fusilli catches the dressing best, but bowties work beautifully too
• Salt: Generously salt your pasta water like the sea
• 1 cup frozen peas: They add the perfect sweet pop against the tangy lemon
• 2 cans tuna in olive oil: Oil-packed tuna has better flavor than water-packed
• 1 small red onion: Finely dice it so you get little bursts of sharpness
• 1/4 cup fresh parsley: Flat-leaf parsley has more flavor than curly
• 2 tbsp fresh dill: Optional but worth it if you love that anise brightness
• 1 large lemon: Youll want both zest and juice for maximum impact
• 3 tbsp extra-virgin olive oil: This ties everything together
• 1/2 tsp black pepper: Freshly cracked makes all the difference
• 1/2 tsp sea salt: Adjust to taste after tossing

Instructions

Cook your pasta smart:

Boil salted water and cook pasta until al dente, then toss in frozen peas for the last 2 minutes so they blanch right in the pot.

Cool everything fast:

Drain the pasta and peas together, then rinse under cold water until completely cool to stop the cooking.

Build your flavor base:

In a large bowl, mix tuna, red onion, parsley, dill, lemon zest, and lemon juice until fragrant and combined.

Bring it together:

Add cooled pasta and peas, drizzle with olive oil, sprinkle with salt and pepper, then toss gently until everything is coated.

Finish and serve:

Add capers and cherry tomatoes if using, taste for seasoning adjustments, and serve immediately or chill for later.

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This recipe saved me during that week between moving apartments when my kitchen was half-packed boxes and I was eating off paper plates. Something about having this bright, herby bowl ready in the fridge made the chaos feel manageable. Now I associate that lemony smell with new beginnings and making something good out of whatever you have.

Making It Your Own

I've tried swapping the tuna for chickpeas when my sister visited, and honestly, the flavors still worked beautifully. The lemon and herbs carry so much of the personality that you can make substitutions without losing what makes this special. Sometimes I throw in diced cucumber or bell peppers just for crunch.

Perfect Pairings

This pasta salad shines alongside anything grilled, from simple chicken to vegetables. I've also served it as a main with some crusty bread and good cheese on the side. That crisp white wine they recommend really does tie everything together if you're pouring drinks.

Storage & Make-Ahead Tips

The salad keeps beautifully for two days, though I've definitely eaten it on day three when desperate. The pasta will absorb some dressing as it sits, so you might want to add a splash more olive oil and lemon juice before serving leftovers. Store it in an airtight container and give it a good toss to redistribute everything.

• Mix in delicate additions like cherry tomatoes right before serving
• If adding mayo or yogurt, fold it in just before eating to prevent sogginess
• Bring chilled salad to room temperature for about 20 minutes before serving

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There's something deeply satisfying about a dish that comes together this quickly but still feels special enough for company. Hope this finds its way into your regular rotation like it did mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this pasta salad actually improves after a few hours in the refrigerator. The flavors meld together beautifully, and it stays fresh for up to 2 days when stored in an airtight container.

→ What type of pasta works best?

Short pasta shapes like fusilli, penne, or bowties are ideal because they catch the dressing and mix-ins well. Choose whatever you have on hand—they all work wonderfully here.

→ Can I use fresh tuna instead of canned?

Absolutely. Grilled or seared fresh tuna works beautifully. Simply cook, flake, and add it to the salad just before serving to maintain its texture.

→ How do I prevent the pasta from absorbing all the dressing?

Rinse the cooked pasta under cold water to stop the cooking process and remove excess starch. Toss with olive oil while still warm, then add remaining ingredients once completely cooled.

→ What other vegetables can I add?

Cherry tomatoes, cucumber, bell peppers, or blanched green beans all work well. Just keep total additions around 1 cup so the pasta remains the star of the dish.