Lemony Tuna Pasta Salad

Last summer I made this on a Tuesday evening after work because I was too tired to turn on the oven. The bright lemon hit me as I zested it, and I realized pasta salad does not have to be the heavy mayonnaise-drenched stuff from potluck memories.

I brought this to a park picnic with friends and someone asked for the recipe before they even finished their first bite. Seeing everyone reach for seconds felt pretty good.

Ingredients

• Short pasta: Fusilli catches the dressing best but penne or bowties work too
• Frozen peas: Add them during the last 2 minutes of pasta cooking so they stay bright green
• Tuna in olive oil: The oil adds flavor so do not drain it completely
• Red onion: Soak diced onion in cold water for 10 minutes if you want it less sharp
• Fresh parsley: Flat leaf has more flavor than curly parsley
• Fresh dill: Optional but it pairs perfectly with tuna and lemon
• Lemon: Both zest and juice are essential for that bright punch
• Extra virgin olive oil: This ties everything together with a fruity finish
• Salt and pepper: Taste before adding more since the tuna is already salty

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente then toss in frozen peas for the final 2 minutes

Cool everything down:

Drain and rinse under cold water until pasta feels completely cool to the touch

Mix the base:

Combine tuna onion herbs lemon zest and juice in your largest bowl

Bring it together:

Add cooled pasta and peas then drizzle with olive oil and toss gently

Finish and serve:

Add capers and tomatoes if using then taste and adjust seasoning before serving

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This has become my go to for meal prep Sundays. Making a big batch means I have lunches ready for half the week without any morning hassle.

Making It Your Own

Try swapping tuna for canned salmon or chickpeas if you want a different protein. The lemon and herb base works with almost anything you have in the pantry.

Serving Suggestions

Serve this on a bed of arugula for extra freshness or stuff it into a pita for an easy lunch. It pairs beautifully with a crisp white wine on warm evenings.

Storage and Prep

This keeps well in the fridge for 2 to 3 days but the pasta will absorb some dressing. Give it a quick splash of olive oil and lemon juice before serving leftovers.

• Store in an airtight container to keep the herbs from wilting
• Add fresh herbs right before serving if making ahead
• Do not freeze because the pasta texture changes completely

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Hope this brightens up your week as much as it did mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this pasta tastes even better after refrigerating for a few hours or overnight. The flavors meld together beautifully. Store in an airtight container for up to 2 days.

→ What pasta shapes work best?

Short pasta shapes like fusilli, penne, bowties, or rotini capture the dressing and small ingredients well. The curves and ridges help hold onto the lemon olive oil mixture.

→ Can I use fresh tuna instead of canned?

Absolutely. Grill, bake, or pan-sear fresh tuna, then flake it into the cooled pasta. You'll need about 300g of cooked tuna to replace the two cans.

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

Rinse the cooked pasta under cold water to stop cooking and remove excess starch. Add the dressing just before serving, or toss with a little extra olive oil before refrigerating to prevent sticking.

→ What can I add for extra crunch?

Try adding toasted pine nuts, chopped walnuts, or sunflower seeds. Crispy diced cucumber, bell peppers, or celery also provide nice texture contrast to the tender pasta and tuna.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion into individual containers and refrigerate. The pasta won't get soggy, and the flavors develop beautifully over time. Just give it a good stir before eating.