# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Add frozen peas during the last 2 minutes of cooking. Drain thoroughly and rinse under cold 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 lemon juice. Mix well to distribute flavors evenly.
03 - Add cooled pasta and peas to the bowl. Drizzle with olive oil, sprinkle with salt and pepper. Toss gently until all ingredients are well coated and evenly combined.
04 - Fold in capers and cherry tomatoes if desired. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. Refrigerate until ready to serve.
05 - Serve chilled or at room temperature. Garnish with extra fresh herbs before serving. Stores refrigerated for up to 2 days.
