Lemony Tuna Pasta Salad

Last summer my neighbor dropped off a bowl of this after I mentioned feeling too lazy to cook in the July heat. One forkful of that bright lemony tuna and I was texting her for the recipe before the bowl was empty. Now it is my go to when I want something substantial but not heavy like dinner should feel like a picnic even on a Tuesday.

I brought this to a potluck last month and watched three different people ask for the recipe which never happens with pasta salad. The secret really is letting the pasta cool properly so it drinks up all that lemony olive oil instead of turning clumpy.

Ingredients

• 250 g (9 oz) short pasta: Fusilli catches the dressing best in those little curls but bowties work too
• Salt: Generously salt the pasta water like the ocean it is your only chance to season the pasta itself
• 1 cup frozen peas: Toss them into the boiling water during the last two minutes no need to cook separately
• 2 cans (150 g/5 oz each) tuna in olive oil: The oil packed tuna makes a huge difference here trust me
• 1 small red onion: Soak the diced onion in cold water for 10 minutes if you want it milder
• 1/4 cup fresh parsley: Flat leaf parsley has better flavor than curly here
• 2 tbsp fresh dill: This is the quiet hero that makes people ask what is that flavor
• Zest and juice of 1 large lemon: Zest first then juice and use both
• 3 tbsp extra virgin olive oil: This brings everything together into a cohesive salad
• 1/2 tsp black pepper: Freshly cracked makes a real difference
• 1/2 tsp sea salt: Start here then taste and adjust
• 1/4 cup capers: Rinse them well unless you love salt bombs
• 1/2 cup cherry tomatoes: These add little bursts of sweetness and color

Instructions

Cook the pasta and peas together:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until al dente. Toss in the frozen peas during the last two minutes then drain everything and rinse under cold water until the pasta is completely cool.

Mix the bright and savory base:

In your largest bowl combine the flaked tuna diced red onion parsley dill lemon zest and lemon juice. Let this hang out for a few minutes so the onions mellow in the citrus.

Combine and dress the salad:

Add the cooled pasta and peas to the tuna mixture then drizzle with olive oil and sprinkle with salt and pepper. Toss everything gently until the pasta looks glossy and evenly coated.

Add the finishing touches:

Fold in the capers and cherry tomatoes if using then take a taste. Add more lemon juice salt or pepper until the flavors pop the way you like them.

Serve or store:

This is ready to eat right now but gets even better after an hour in the fridge. Top with extra fresh herbs before serving to make it look pretty.

Save

My kids who claim to hate fish somehow love this and I have stopped questioning it. Maybe it is the sweetness of the peas or the familiar pasta but they request it for school lunches now.

Making It Your Own

I have swapped the tuna for cannellini beans to make it vegetarian and honestly it is just as satisfying. The key is keeping that lemony herb dressing intact because that is what makes the whole thing sing.

Serving Ideas

This works as a side dish alongside grilled chicken or as a main course on its own. I have served it stuffed into hollowed out tomatoes for company and people act like it is restaurant food.

Storage and Meal Prep

This keeps for three days in the fridge and actually tastes better on day two when everything has marinated together. Pack it in individual containers for grab and go lunches all week.

• Add a splash of olive oil before serving leftovers if it seems dry
• The pasta will soak up the dressing overnight so do not skimp on the oil
• Do not freeze this because the pasta and vegetables will turn to mush

Save

Sometimes the simplest recipes are the ones that stick around and this one has earned a permanent spot in my summer rotation. Hope it finds a regular place in yours too.

Recipe FAQs

→ How long does this keep in the refrigerator?

This pasta stays fresh for up to 2 days when refrigerated in an airtight container. The flavors actually develop and improve after chilling, making it an excellent make-ahead option for lunches or picnics.

→ Can I use tuna packed in water instead of olive oil?

Absolutely. Just drain the water-packed tuna well and consider adding an extra tablespoon of olive oil to maintain the rich texture and mouthfeel that oil-packed tuna naturally provides.

→ What pasta shapes work best for this dish?

Short pasta with nooks and crannies like fusilli, penne, or bowties catch the lemon-olive oil dressing beautifully. These shapes hold up well to tossing and maintain their texture even after chilling.

→ Is there a way to make this creamier?

Yes, stir in 2 tablespoons of mayonnaise or Greek yogurt after combining everything. This adds a creamy element while still letting the bright lemon and fresh herbs shine through.

→ Can I add other vegetables?

Definitely. Halved cherry tomatoes add sweetness and color, while diced bell peppers, cucumber, or thinly sliced radishes bring crunch. Just keep additions to about 1 cup total to maintain the balanced proportions.

→ Should I serve this warm or cold?

Both work beautifully. Serve it slightly warm for a comforting main dish, or chilled for a refreshing salad. The texture remains pleasant either way, and the lemon flavors stay bright regardless of temperature.