Bright pasta with tuna, lemon, herbs, and peas. Ready in 25 minutes.
# What you'll need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or bowties)
02 - Salt for boiling water
→ Salad Components
03 - 1 cup frozen peas
04 - 2 cans (5 oz each) tuna in olive oil, drained and flaked
05 - 1 small red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh dill, chopped (optional)
08 - Zest and juice of 1 large lemon
09 - 3 tbsp extra-virgin olive oil
10 - 1/2 tsp black pepper
11 - 1/2 tsp sea salt, or to taste
→ Optional Additions
12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add frozen peas during the final 2 minutes of cooking. Drain thoroughly and rinse under cold running water to stop cooking and cool quickly.
02 - In a large mixing bowl, combine drained tuna, diced red onion, chopped parsley, dill (if using), lemon zest, and fresh lemon juice. Mix evenly to distribute flavors.
03 - Add cooled pasta and peas to the tuna mixture. Drizzle with olive oil and season with salt and pepper. Toss gently but thoroughly to coat all ingredients evenly.
04 - Fold in capers and cherry tomatoes if desired. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
05 - Serve immediately at room temperature or refrigerate in an airtight container for up to 2 days. Garnish with additional fresh herbs just before serving.
