Bright pasta salad with tuna, lemon, fresh herbs, and sweet peas. Ideal for picnics and quick meals.
# What You Need:
→ Pasta Base
01 - 9 oz short pasta (fusilli, penne, or bowties)
02 - Salt for boiling water
→ Salad Components
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 tbsp fresh dill, chopped (optional)
08 - Zest and juice of 1 large lemon
09 - 3 tbsp extra-virgin olive oil
10 - 1/2 tsp black pepper
11 - 1/2 tsp sea salt, or to taste
→ Optional Additions
12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved
# How-To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add frozen peas during the final 2 minutes of cooking. Drain thoroughly and rinse under cold running water to stop cooking process.
02 - In a large mixing bowl, combine drained tuna, diced red onion, chopped parsley, dill if using, lemon zest, and lemon juice. Mix gently to distribute flavors evenly.
03 - Add cooled pasta and peas to the bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently until all ingredients are well coated.
04 - Fold in capers and cherry tomatoes if desired. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
05 - Serve immediately garnished with extra herbs, or refrigerate in an airtight container for up to 2 days.
