Lemony Tuna Pasta Salad

The first time I made this pasta salad was during a heatwave when my tiny apartment felt like a sauna. Standing over a hot stove seemed unbearable, but I had friends coming over and promised to contribute something to the table. I threw together whatever I had in the pantry, and that spontaneous, no-cook assembly has since become my go-to whenever the weather turns warm.

Last summer, I brought this to a beach picnic with three friends who swore they hated tuna salad. They went back for seconds and asked me to text them the recipe before we even packed up the cooler. There is something about the way the lemon zest cuts through the richness of the tuna that changes peoples minds completely.

Ingredients

• Short pasta: Fusilli and penne catch the dressing in their crevices, but bowties work beautifully too
• Frozen peas: Adding them to the boiling water during the last two minutes cooks them perfectly without an extra step
• Tuna in olive oil: The oil packed variety has superior flavor and moisture compared to water packed
• Red onion: Finely dicing keeps the flavor present without overwhelming each bite
• Fresh parsley and dill: The combination brings brightness and an almost spring like quality
• Lemon zest and juice: Both the aromatic oils and acid are essential for that bright punch
• Extra virgin olive oil: This ties everything together with a fruity, peppery finish

Instructions

Cook the pasta and peas together:

Boil salted water and cook pasta until al dente, adding frozen peas during the final two minutes, then drain and rinse under cold water until completely cool.

Mix the base flavors:

In a large bowl, combine the flaked tuna, diced red onion, chopped parsley, dill, lemon zest, and lemon juice, letting them mingle while the pasta cools.

Combine everything:

Add the cooled pasta and peas to the tuna mixture, drizzle with olive oil, sprinkle with salt and pepper, and toss gently until evenly coated.

Add optional extras and serve:

Fold in capers and cherry tomatoes if using, taste for seasoning adjustments, and serve immediately or refrigerate for up to two days.

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My mother started making a version of this for Sunday lunches when I was in college, and it became the one dish I requested every time I visited home. Now I make it whenever I am missing that feeling of sitting around her table, arguments and laughter swirling around a bowl of something simple and good.

Make Ahead Magic

This pasta salad improves after a few hours in the refrigerator as the pasta absorbs the lemon and olive oil. I often make it the night before and add a splash more olive oil and lemon juice right before serving to refresh it.

Serving Suggestions

I have served this alongside grilled chicken, stuffed into pita bread for a portable lunch, and even mounded on top of mixed greens for a more substantial dinner. The versatility is part of why it stays in regular rotation.

Simple Substitutions

When basil is abundant in my garden, I swap it for the dill for a more Italian leaning version. During winter when fresh herbs feel precious, a mixture of dried oregano and fresh parsley works surprisingly well.

• Chickpeas can replace half the tuna for a lighter, vegetarian friendly version
• Arugula adds a peppery bite when stirred in just before serving
• Feta cheese creates a creamy, salty element that melts beautifully into the warm pasta

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This recipe has traveled to beach days, potlucks, and quiet Tuesdays when cooking felt like too much but eating well still mattered.

Recipe FAQs

→ Can I make this ahead of time?

Yes this dish actually tastes 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 or bowties catch the tuna and herbs well. Choose pasta with ridges or nooks to hold the lemon olive oil dressing.

→ Can I use fresh tuna instead of canned?

Fresh grilled or seared tuna works wonderfully. Flake it after cooling and add to the pasta. The texture will be meatier and the flavor more delicate.

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

Toss the pasta with a tablespoon of olive oil while cooling. Add the lemon juice and remaining oil just before serving. If making ahead reserve some dressing to refresh before eating.

→ What other vegetables can I add?

Diced cucumber bell peppers celery or arugula add crunch and freshness. Blanch green beans or asparagus with the pasta for more substance. Capers and cherry tomatoes work beautifully too.

→ Is this suitable for freezing?

Freezing is not recommended as the pasta texture becomes mushy and the fresh herbs lose their vibrancy. Best enjoyed fresh within 2 days of preparation.