Lemony Tuna Pasta Salad

The first time I made this tuna pasta salad, I was rushing to throw something together for a last minute beach trip. I threw ingredients into a Tupperware without measuring, hoping it would taste decent. Three friends asked for the recipe before we even spread out our blankets. Now it is my go to for those days when I want something fresh but do not want to heat up the kitchen.

Last summer my neighbor dropped by unexpectedly while I was mixing this together. She ended up staying for lunch and we ate it straight from the bowl on my back porch, talking for hours. Sometimes the best meals are not the planned ones but the spontaneous ones that turn into memories.

Ingredients

• 250 g (9 oz) short pasta: Fusilli catches the dressing best but penne or bowties work beautifully. The pasta shape matters because it holds onto all those bright flavors.
• Salt: Generously salt your pasta water. This is your only chance to season the pasta itself.
• 1 cup frozen peas: Adding them to the boiling water for the last two minutes cooks them perfectly and saves you an extra pot.
• 2 cans tuna in olive oil: The oil packed tuna has so much more flavor than water packed. Drain it but do not obsess over removing every drop.
• 1 small red onion: Finely diced so you get little bursts of sharpness in every bite without overpowering the delicate herbs.
• 1/4 cup fresh parsley: Flat leaf parsley has more flavor than curly. Chop it right before adding so it stays bright and fresh.
• 2 tbsp fresh dill: Optional but worth it. Dill pairs so naturally with tuna and lemon that I almost always add it.
• Zest and juice of 1 large lemon: The zest packs all the aromatic oils while the juice gives the brightness. Do not skip the zest.
• 3 tbsp extra virgin olive oil: Use good olive oil here. It is one of the main flavors so you will taste the difference.
• 1/2 tsp black pepper: Freshly cracked pepper gives little spicy highlights that make the other flavors pop.
• 1/2 tsp sea salt: Start with this and adjust. The tuna and onion already bring saltiness so taste first.
• 1/4 cup capers: These add briny little explosions that remind me of Mediterranean vacations. Rinse them first to remove excess salt.
• 1/2 cup cherry tomatoes: They add sweetness and color. I only add them if I am serving immediately so they do not get too soft.

Instructions

Cook the pasta and peas together:

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente, tossing in the frozen peas during the last two minutes. Drain everything and rinse under cold water until the pasta feels cool to the touch. This stops the cooking and prevents the pasta from getting gummy.

Mix the bright flavor base:

In your largest mixing bowl, combine the drained tuna, red onion, parsley, dill, lemon zest, and lemon juice. Use a fork to break up the tuna into flakes and stir everything together until the herbs and onions are evenly distributed. The lemon will start to perfume the kitchen at this point.

Combine and dress the salad:

Add the cooled pasta and peas to the bowl with the tuna mixture. Drizzle the olive oil over everything and sprinkle with the salt and pepper. Use a large spoon or your hands to gently toss until every piece of pasta is coated. Taste and add more lemon juice or salt if needed.

Add the finishing touches:

If you are using capers and cherry tomatoes, fold them in gently now. The capers add little bursts of brine while the tomatoes bring sweetness. Transfer to a serving bowl or pack it up for your picnic.

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My daughter now requests this for her school lunch at least once a week. I love that I can make a batch Sunday and she has happy lunches for days. Some recipes feed us once while others keep giving all week long.

Making It Your Own

The beauty of this salad is how forgiving it is. I have made it with whatever pasta was in the pantry and whatever herbs looked good at the market. Sometimes I swap in basil or chives instead of dill depending on the season.

What To Serve With It

This pasta salad shines alongside simple grilled foods or as part of a spread. I like to serve it with crusty bread to soak up any juices at the bottom of the bowl. A crisp white wine like Sauvignon Blanc cuts through the rich tuna beautifully.

Storage And Meal Prep

This pasta salad keeps remarkably well, making it perfect for batch cooking. Store it in an airtight container in the refrigerator for up to two days. The flavors actually develop and improve overnight.

• If taking this to a picnic, keep it chilled until ready to serve
• Add a squeeze of fresh lemon right before serving to wake up the flavors
• Do not freeze this as the pasta texture will become unpleasantly soft

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Hope this bright and simple salad finds its way into your regular rotation. Sometimes the most unassuming recipes become the ones we reach for again and again.

Recipe Questions & Answers

→ Can I make this pasta salad ahead?

Yes, this tastes even better after chilling for a few hours. The flavors meld together beautifully. Store in an airtight container in the refrigerator for up to 2 days.

→ What type of tuna works best?

Tuna packed in olive oil provides the best flavor and texture. The oil adds richness while the fish remains moist. Drain well before adding to prevent the salad from becoming too oily.

→ Can I use fresh pasta instead?

Fresh pasta works but may become softer when chilled. Short dried pasta shapes like fusilli or penne hold their texture better in cold salads and absorb dressing without becoming mushy.

→ How do I prevent the pasta from sticking together?

Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and remove excess starch. Toss with a little olive oil before combining with other ingredients.

→ What other vegetables can I add?

Diced cucumber, bell peppers, blanched green beans, or steamed asparagus pieces all work wonderfully. Just ensure any added vegetables are properly cooked or raw vegetables are finely diced.

→ Is this suitable for freezing?

Freezing is not recommended. The pasta texture changes and the fresh herbs become limp after thawing. This dish is best enjoyed fresh or refrigerated within 2 days.