Lemony Tuna Pasta Salad (Printable)

Bright and refreshing pasta with tuna, lemon, herbs, and peas. Ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or bowties
02 - Salt for boiling water

→ Salad

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 tablespoons fresh dill, chopped
08 - Zest and juice of 1 large lemon
09 - 3 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon sea salt, or to taste

→ Optional Additions

12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the final 2 minutes of cooking, add the peas to the boiling water. Drain pasta and peas together, then rinse under cold water to cool quickly.
02 - In a large mixing bowl, combine the drained tuna, diced red onion, fresh parsley, dill, lemon zest, and lemon juice.
03 - 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 to combine all ingredients evenly.
04 - Stir in capers and cherry tomatoes if desired. Taste the salad and adjust seasoning with additional lemon juice, salt, or pepper as needed.
05 - Serve immediately at room temperature or refrigerate for up to 2 days. Garnish with fresh herbs before serving.

# Expert Suggestions:

01 -
  • It comes together in about 25 minutes, which means you can go from craving to eating faster than takeout delivery.
  • The brightness of fresh lemon makes canned tuna taste nothing like sad desk lunch, and your guests will ask what your secret is.
  • It keeps for two days in the fridge, so meal prep on Monday means Wednesday lunch is already waiting for you.
02 -
  • Don't skip the cold water rinse after draining; warm pasta will keep cooking and turn mushy, ruining the texture you worked for.
  • Add the dressing while the pasta is still slightly warm so it absorbs the lemon and olive oil instead of staying slick on the surface.
  • Taste before you serve and adjust the seasoning yourself, because canned tuna brands vary wildly in saltiness and your preferences matter more than any recipe.
03 -
  • Use pasta water to thin out the dressing if it seems too thick; the starch will help it coat everything evenly instead of pooling at the bottom of the bowl.
  • Buy good quality tuna if you can, because the difference between budget brand and something slightly nicer is genuinely noticeable when tuna is the star of the show.
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