Lemony Tuna Pasta Salad

The first time I made this pasta salad was during a heatwave when my tiny apartment felt like a sauna. I had two cans of tuna sitting in my pantry and a craving for something cold but substantial. The combination of bright lemon and fresh herbs against the tender pasta was so refreshing that I ended up eating half the bowl straight from the mixing bowl.

Last summer I brought this to a friend's rooftop potluck, and honestly I was a little embarrassed because it's so simple. But three different people asked for the recipe, and someone actually went back for thirds. Sometimes the uncomplicated dishes are the ones that really stand out in a spread of fancy foods.

Ingredients

• 250 g (9 oz) short pasta: Fusilli catches the dressing in its curls, but penne or bowties work beautifully too
• Salt: Generously salt your pasta water like the ocean
• 1 cup frozen peas: These add sweetness and a pop of bright green color
• 2 cans tuna in olive oil: The oil packed variety has so much more flavor than water packed
• 1 small red onion: Finely diced so you get little bites of sharpness throughout
• 1/4 cup fresh parsley: Brings a fresh earthy flavor that grounds the bright lemon
• 2 tbsp fresh dill: Completely optional but if you like dill it pairs beautifully with the tuna
• Zest and juice of 1 large lemon: Both the zest and juice are essential for that bright punchy flavor
• 3 tbsp extra virgin olive oil: Use the good stuff here since it's one of the main flavors
• 1/2 tsp black pepper and sea salt: Start with this and adjust to your taste
• 1/4 cup capers (optional): These little briny pearls add amazing depth
• 1/2 cup cherry tomatoes (optional): Halved for bursts of sweetness

Instructions

Cook the pasta and peas:

Bring a large pot of generously salted water to boil, add pasta, and during the last 2 minutes toss in the frozen peas. Drain everything together and rinse immediately under cold water to stop the cooking.

Mix the base flavors:

In your serving bowl, combine the flaked tuna, diced onion, chopped herbs, lemon zest, and lemon juice. Let this sit for a few minutes while the pasta cools.

Combine everything:

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

Add the final touches:

Fold in capers and cherry tomatoes if using. Taste a bite and adjust with more lemon juice or salt as needed.

Serve or store:

This can be served right away, but it's even better after chilling for an hour. It keeps well in the refrigerator for up to 2 days.

Save

My sister in law requested this for every single family gathering last summer. It became this running joke where someone would ask what to bring, and we'd all simultaneously text back pasta salad. There's something about the familiar comfort of pasta with the bright, fresh flavors that makes people genuinely happy.

Make It Your Own

Once you have the basic formula down, this recipe adapts beautifully to whatever you have on hand. I've made versions with chopped bell peppers, cucumber, or even leftover roasted vegetables. The key is keeping the lemony tuna base and building around it.

Perfecting the Texture

The difference between a good pasta salad and a great one often comes down to how you handle the pasta. Cooking it to al dente is crucial because it will continue to soften as it sits in the dressing. Undercook slightly rather than overcook, and that cold water rinse is non negotiable.

Serving Suggestions

This pasta salad shines alongside grilled meats, on a picnic spread, or simply eaten from the fridge at midnight with a fork. I love serving it with some crusty bread to soak up any extra dressing at the bottom of the bowl. It travels beautifully and doesn't need to be kept piping hot.

• Try adding a spoonful of Dijon mustard to the dressing for extra depth
• Swap the parsley for basil or fresh mint for a completely different vibe
• If making ahead, hold back some fresh herbs to add right before serving

Save

There's something so satisfying about a dish that comes together in minutes but tastes like you put real thought into it. This pasta salad has saved me on countless busy weeknights and last minute invites. Simple food, done well, is often exactly what we need.

Recipe FAQs

→ Can I use fresh tuna instead of canned?

Yes, fresh tuna works wonderfully. Use about 300g of seared or cooked fresh tuna, flaked into bite-sized pieces. The cooking method and texture will differ slightly, but the lemon and herb flavors will complement fresh tuna beautifully.

→ How long does this salad keep?

The salad stays fresh refrigerated for up to two days. For best results, store the dressing separately and toss just before serving to maintain pasta texture. The lemon juice and olive oil may absorb into the pasta over time, so you might need to add a touch more when serving leftovers.

→ What pasta shapes work best?

Short pasta shapes like fusilli, penne, farfalle, or bowties are ideal as they trap the dressing and ingredients throughout. Avoid long pasta like spaghetti, which doesn't hold the components together as effectively in a salad.

→ Can I make this gluten-free?

Absolutely. Substitute regular pasta with gluten-free pasta cooked according to package directions. Be sure to check your canned tuna and any optional ingredients for gluten-containing additives, as some brands may add them as thickeners.

→ What herbs can I substitute for dill?

Fresh basil, chives, mint, or tarragon all pair wonderfully with lemon and tuna. Use the same quantity as dill, or adjust to taste. Basil adds an Italian touch, while tarragon brings a subtle anise note that complements seafood beautifully.

→ Is this salad suitable for meal prep?

Yes, it's excellent for meal prep. Cook and cool the pasta and peas, then store them separately from the tuna mixture. Combine everything just before eating to prevent the pasta from becoming mushy. Store in airtight containers for up to two days.