Lemony Tuna Pasta Salad

The first time I made this pasta salad, I had unexpected guests show up on a sweltering July afternoon with nothing in my fridge but pantry staples. My grandmother always kept canned tuna tucked away for emergencies, and that day I understood her wisdom perfectly. What came together in ten minutes became the lunch everyone kept asking about for months afterward. Sometimes the best meals aren't the ones we plan for hours, but the ones born from simple ingredients and a little creativity.

Last summer, I brought this to a beach picnic and watched my friend who claims to hate tuna salad go back for thirds. The secret is using good quality tuna packed in olive oil and not being shy with the lemon. My nephew now requests it for every family gathering, calling it the yellow pasta because of all the herbs and lemon zest scattered throughout.

Ingredients

• Short pasta (fusilli, penne, or bowties): The twists and cups of short pasta catch all the little flavor bits of onion and herbs
• Salt: Generously salt the pasta water since its your only chance to season the pasta itself
• Frozen peas: They add sweetness and color, plus cooking them with the pasta means one less pot to wash
• Tuna in olive oil: The oil packed version has better flavor and texture than water packed, trust me on this
• Red onion: Finely diced gives you little bites of sharpness throughout without overwhelming
• Fresh parsley and dill: The combination is classic and bright, though you can swap dill for basil if you prefer
• Lemon: Both zest and juice are essential for that fresh, zesty punch that cuts through the rich tuna
• Extra virgin olive oil: This ties everything together and adds that luxurious mouthfeel
• Capers and cherry tomatoes: Optional but they add wonderful pops of briny and sweet flavor

Instructions

Cook the pasta and peas together:

Boil salted water and cook pasta until just tender, adding frozen peas during the last two minutes so they soften without getting mushy. Rinse everything under cold water until completely cool to stop the cooking process.

Mix the bright flavor base:

While pasta cools, combine the flaked tuna, diced onion, fresh herbs, lemon zest, and lemon juice in a large bowl. Let this mixture sit for a few minutes so the lemon softens the onions sharpness.

Bring it all together:

Add the cooled pasta and peas to the tuna mixture, drizzle with olive oil, and season generously with salt and pepper. Fold everything together gently so you dont break up the pasta or mash the tuna.

Add the finishing touches:

If using capers and cherry tomatoes, fold them in last so they stay intact. Taste and add more lemon, salt, or pepper until the flavors sing exactly how you like them.

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My neighbor started making this every Sunday for her weekly work lunches after trying it at my backyard barbecue. She told me that something about the combination of tuna, bright herbs, and lemon makes her feel like shes eating something special even on the busiest days. Food that brings that kind of small joy to a regular Tuesday afternoon is worth keeping in your back pocket.

Making It Your Own

Don't be afraid to play around with the herbs based on what you have growing or what you love. Fresh basil instead of dill transforms it into something entirely different but equally delicious. Sometimes I add diced cucumber for extra crunch or swap the red onion for shallots when I want something milder.

Serving Suggestions

This pasta salad shines alongside grilled anything, from simple chicken to vegetables straight from the grill. I love serving it with a crisp white wine that echoes the lemon notes in the salad. Its substantial enough to be a main course but light enough to follow a rich soup as a perfect second course.

Storage and Make Ahead Tips

This pasta salad keeps beautifully for up to two days in the refrigerator and actually tastes better the next day. I always make extra for lunches because having something ready to eat makes busy days feel less chaotic. The pasta will continue absorbing the dressing, so you might want to refresh it with a squeeze of lemon before serving leftovers.

• Add a splash of olive oil and lemon juice before serving day old leftovers
• Store in an airtight container to keep the pasta from drying out
• If adding delicate herbs like basil, fold them in just before serving to keep them vibrant

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Theres something deeply satisfying about a dish that comes together quickly but tastes like it was made with care and attention. This pasta salad has saved me more times than I can count, turning bare cupboards into something worth gathering around.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This pasta salad actually improves after a few hours in the refrigerator as the flavors meld together. It will keep well for up to 2 days when stored properly in an airtight container.

→ What type of pasta works best?

Short pasta shapes like fusilli, penne, or bowties are ideal because their crevices hold the dressing well. Choose whatever you have on hand—these shapes catch the tuna and peas in every bite.

→ Can I use fresh tuna instead of canned?

While canned tuna in olive oil provides convenience and consistent flavor, you can substitute with cooked fresh tuna. Grill or pan-sear a tuna steak, let it rest, then flake it into the salad.

→ How do I prevent the pasta from absorbing all the dressing?

Rinse the cooked pasta under cold water to stop the cooking process and remove excess starch. Toss with a tablespoon of olive oil before adding other ingredients. Add a splash more lemon juice or oil before serving if it seems dry.

→ What can I add for extra texture?

Capers add a briny punch, while halved cherry tomatoes bring sweetness and color. You might also consider diced bell peppers, chopped cucumber, or toasted pine nuts for additional crunch and variety.

→ Is this suitable for meal prep?

Yes, this dish meal preps exceptionally well. Portion it into individual containers for grab-and-go lunches throughout the week. The flavors continue to develop, making it taste even better on day two.