Pin Recipe The sun was pouring through my kitchen window last Tuesday when I realized I had absolutely nothing planned for lunch but a few pantry staples. That random moment of desperation turned into what's now become my go-to pasta salad recipe. Something about the bright lemon cutting through the rich tuna just works. My roommate walked in, took one bite, and asked me to make it again for dinner that same night.
I brought this to a park picnic last spring and watched my friend Sarah suspiciously pick at it before her eyes lit up. She hates mayonnaise based pasta salads so the lemony olive oil dressing was a revelation. Now she texts me every time she makes it, which honestly makes me feel like I passed down some kind of family heirloom recipe even though I literally invented it by accident.
Ingredients
- 250 g short pasta: Fusilli catches the dressing best but bowties work beautifully too
- Salt: Generously salt your pasta water it is your only chance to season the pasta itself
- 1 cup frozen peas: They add sweetness and a pop of color that makes everything feel fresher
- 2 cans tuna in olive oil: The oil packed tuna makes a huge difference in richness and flavor
- 1 small red onion: Dice it small unless you want onion to be the main event
- 1/4 cup fresh parsley: Do not skip this it brings that garden fresh brightness
- 2 tbsp fresh dill: Totally optional but adds this lovely anise undertone
- 1 large lemon: You want both zest and juice for maximum lemon impact
- 3 tbsp olive oil: Use the good stuff since it is one of the main flavors
- 1/2 tsp black pepper: Fresh cracked makes all the difference here
- 1/2 tsp sea salt: Start here and add more to taste at the end
Instructions
- Cook the pasta:
- Boil your pasta in salted water and toss those frozen peas in during the last 2 minutes so they cook perfectly alongside the pasta
- Cool everything down:
- Rinse the drained pasta and peas under cold water until they are completely cool to the touch
- Make the base:
- Mix your tuna red onion herbs lemon zest and juice in a large bowl letting the citrus work its magic on the onion
- Combine it all:
- Add the cooled pasta to the bowl drizzle with olive oil and season with salt and pepper tossing gently until everything is coated
- Finish and serve:
- Taste and adjust the seasoning then let it sit for 10 minutes before serving or refrigerate for up to 2 days
Pin Recipe Last summer I made a huge batch for my cousin who was recovering from surgery. She told me later it was the first thing she actually wanted to eat in days. Food is funny like that sometimes.
Making It Your Own
Once you have the basic formula down this recipe becomes a canvas for whatever you have in the fridge. I have added chopped cucumber for extra crunch and swapped the tuna for chickpeas when my vegan sister visits. The lemony base works with pretty much any protein or vegetable combo.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich tuna perfectly. For something non alcoholic try sparkling water with a lemon wedge. I have also served this alongside grilled vegetables for a more substantial dinner.
Storage And Meal Prep
This keeps beautifully in the fridge for 2 to 3 days which makes it perfect for weekday lunches. I pack it in glass containers and add a squeeze of fresh lemon before eating to wake everything back up.
- Store in an airtight container to prevent the pasta from drying out
- Wait to add any delicate fresh herbs until right before serving
- Bring it to room temperature for 15 minutes before eating for the best flavor
Pin Recipe Hope this brings a little brightness to your table like it has to mine.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Yes, fresh tuna works wonderfully. Use about 400g of cooked and flaked fresh tuna. Pan-sear or grill the tuna until cooked through, let it cool slightly, then flake and proceed with the salad as directed.
- → How long does this salad keep in the refrigerator?
Store in an airtight container for up to 2 days. The flavors actually deepen as it sits. If the pasta absorbs moisture, refresh with a squeeze of lemon juice or drizzle of olive oil before serving.
- → What pasta shapes work best?
Short pasta shapes like fusilli, penne, farfalle, or bow ties work best as they hold the dressing and ingredients well. Avoid long pastas like spaghetti, which can be harder to toss and eat.
- → How can I make this salad creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt after combining all ingredients. This adds richness while maintaining the fresh, bright flavors from the lemon and herbs.
- → Is this salad suitable for meal prep?
Absolutely. Prepare it up to 2 days ahead and store in the refrigerator. Pack garnishes separately if desired, and give it a quick toss with a fork before serving to redistribute the dressing.
- → What can I substitute for dill?
Fresh basil, chives, tarragon, or mint all work beautifully. Use the same quantity as the dill, adjusting to taste. Each herb brings a unique flavor profile to complement the tuna and lemon.