Lemony Tuna Pasta Salad

The sun was blazing through my kitchen window last July when I realized I had zero appetite for anything hot. I'd just come back from the farmers market with a bundle of bright yellow lemon and some fresh herbs, and there were two cans of tuna sitting in the pantry from who knows when. Sometimes the best meals happen when you refuse to turn on the stove.

My neighbor Sarah came over with a bottle of white wine and found me standing over the sink, rinsing pasta under cold water and laughing about how ridiculous I must look. She ended up eating half the bowl right there at the counter. That's when I knew this wasn't just a recipe, it was the kind of food that makes people linger.

Ingredients

• Short pasta: Fusilli catches the dressing in its curls but penne works beautifully too
• Salt: Generously salt the pasta water until it tastes like the ocean
• Frozen peas: They add sweetness and pop of color without any prep work
• Tuna in olive oil: The oil packed version has so much more flavor than water packed
• Red onion: Finely dice it so you get little bursts of sharpness in every bite
• Fresh parsley: Flat leaf has better flavor than curly but use what you have
• Fresh dill: This is optional but it pairs beautifully with the tuna
• Lemon: You need both the zest for brightness and juice for that tangy punch
• Extra virgin olive oil: This ties everything together with rich fruity notes
• Salt and pepper: Finish with enough to make all the flavors sing

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente, tossing in frozen peas during the last two minutes so they cook together

Cool everything down:

Drain the pasta and peas immediately under cold running water until completely cool to stop the cooking

Mix the base:

Combine tuna, onion, herbs, lemon zest and juice in a large bowl

Bring it together:

Add cooled pasta and peas, drizzle with olive oil, then gently toss until everything is coated

Taste and adjust:

Add more lemon juice or salt if needed, then fold in any extras like capers or tomatoes

Save

Last summer I made a huge batch for my sister's baby shower and watched three different people ask for the recipe. It's funny how the simplest dishes often become the ones people remember most.

Make It Your Own

Once you master the basic ratio, this salad becomes a canvas for whatever you love. Sometimes I add diced cucumber for extra crunch, or swap the tuna for flaked salmon when I'm feeling fancy. The lemon and herbs remain constant but everything else is fair game.

Serving Suggestions

This shines alongside a simple green salad with vinaigrette, or serve it over a bed of arugula for dinner. I love packing it into mason jars for weekday lunches, the layers stay perfectly separated until you're ready to eat. For parties, serve it in a shallow bowl and garnish generously with extra herbs.

Storage And Meal Prep

The flavors actually improve after a night in the refrigerator, making it ideal for make ahead meals. Store in an airtight container for up to three days, but give it a good stir and maybe add a splash more olive oil before serving. The pasta will absorb some dressing as it sits.

• Add fresh herbs right before serving if making ahead
• Hold off on adding tomatoes until ready to eat to prevent sogginess
• Bring to room temperature for 15 minutes before serving

Save

There's something deeply satisfying about a dish that comes together without heating up the whole kitchen. Hope this brightens up your table as much as it has mine.

Recipe FAQs

→ How long does this pasta salad keep in the refrigerator?

This pasta salad stays fresh for up to 2 days when refrigerated in an airtight container. The flavors actually develop and improve over time, making it an excellent make-ahead option.

→ Can I use different types of pasta?

Absolutely. Short pasta shapes like fusilli, penne, bowties, or rotini work best as they hold the dressing well. Choose whole wheat or legume-based pasta for added nutrition if desired.

→ What can I substitute for fresh dill?

Fresh basil, chives, or tarragon make excellent alternatives to dill. Each herb brings its own character—basil adds sweetness, chives provide mild onion notes, and tarragon offers an anise-like flavor.

→ Is it necessary to rinse the pasta after cooking?

Rinsing under cold water stops the cooking process and removes excess starch, preventing the pasta from becoming gummy. This step also helps cool the pasta quickly for salad preparation.

→ Can I make this dish dairy-free?

Yes, the base version is naturally dairy-free. Simply skip any optional mayonnaise or Greek yogurt mentioned in the notes. The olive oil-based dressing provides plenty of richness without dairy.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and fresh herb flavors beautifully. These wines have enough acidity to match the citrus while not overpowering the delicate tuna.