Lemony Tuna Pasta Salad

The first time I made this pasta salad was on a sweltering July afternoon when my kitchen felt like an oven and cooking anything hot seemed unthinkable. I raided my pantry, threw together whatever I had on hand, and ended up with something so bright and cheerful that it is now my go to for oppressive weather days.

Last summer I brought this to a rooftop potluck and watched three different people ask for the recipe, mostly because the fresh dill and lemon zest make the whole bowl smell like sunshine. Someone told me it was the first pasta salad they had ever eaten that did not feel heavy or mayonnaise laden.

Ingredients

• Short pasta: Fusilli, penne, or bowties work best because their nooks and crannies hold onto the bright lemony dressing
• Salt: Generously salt your pasta water because it is the only chance to season the pasta itself
• Frozen peas: Adding these to the boiling water during the last two minutes cooks them perfectly without needing an extra pot
• Tuna in olive oil: The oil packed version has more flavor and better texture than water packed tuna
• Red onion: Finely diced so you get little pops of sharp sweetness throughout rather than overwhelming bites
• Fresh parsley: Flat leaf parsley brings a fresh grassy note that balances the rich tuna
• Fresh dill: This optional herb makes everything taste brighter and more summery
• Lemon: Both the zest and juice are essential because the zest holds the aromatic oils while the juice provides acid
• Extra virgin olive oil: This ties everything together and adds a luxurious mouthfeel
• Black pepper: Freshly cracked pepper adds a subtle warmth that complements the lemon
• Sea salt: Start with half a teaspoon and adjust because the tuna and onion already bring saltiness
• Capers: These briny little buds add pops of salty tang that make the salad feel more sophisticated
• Cherry tomatoes: Halved tomatoes burst in your mouth and add sweetness that rounds out the sharp onion

Instructions

Cook the pasta and peas:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until al dente, then add the frozen peas during the final two minutes so they cook alongside the pasta.

Cool everything down:

Drain the pasta and peas together in a colander, then rinse thoroughly under cold water until the pasta feels cool to the touch, which stops the cooking process and prevents the pasta from becoming gummy.

Make the flavor base:

In a large mixing bowl, combine the flaked tuna, diced red onion, chopped parsley, dill if using, and both the lemon zest and juice, letting this mixture sit for a few minutes so the onions mellow slightly in the acid.

Bring it all together:

Add the cooled pasta and peas to the bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss gently until everything is evenly coated and the tuna is distributed throughout.

Add the finishing touches:

Fold in the capers and cherry tomatoes if using, then taste a bite of pasta and adjust with more lemon juice for brightness, salt for depth, or pepper for warmth.

Serve or store:

You can enjoy it immediately while the pasta still has a slight chew, or refrigerate it for up to two days and bring it to room temperature before serving, garnishing with extra herbs to make it look freshly made.

Save

My sister texted me the next day after I made this for a family gathering, confessing she ate the leftovers straight from the container standing in her kitchen at midnight because the flavors had somehow become even better overnight.

Making It Your Own

Once you have the basic formula down, this pasta salad becomes a canvas for whatever you have in the refrigerator or craving at the moment. I have swapped in arugula for parsley when that was what needed using up, and the peppery greens added a lovely dimension.

Serving Suggestions

This salad shines alongside simple grilled proteins like chicken or fish because the bright lemon and herbs complement smoky flavors without competing. It also holds its own as a light main course, especially when you add extra vegetables like bell peppers or cucumbers for crunch.

Make Ahead Strategy

The beauty of this dish is that it actually improves after sitting for a few hours or overnight, making it ideal for parties and meal prep. The pasta absorbs the lemony dressing and the onion mellows into sweetness rather than sharpness.

• Cook the pasta up to two days before assembling the salad
• Keep the dressing separate until right before serving if making more than 12 hours ahead
• Bring the salad to room temperature for 20 minutes before serving for the best flavor

Save

Sometimes the simplest recipes are the ones that become part of your regular rotation, and this bright, zesty pasta salad has earned a permanent spot in my warm weather cooking repertoire.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely This pasta salad actually tastes better after chilling for a few hours as the flavors have time to meld together. It keeps well in the refrigerator for up to 2 days making it perfect for meal prep or make-ahead entertaining.

→ What type of tuna works best?

Tuna packed in olive oil provides the best flavor and texture but you can use water-packed tuna if you prefer. Just drain it well and consider adding an extra tablespoon of olive oil to the dressing to maintain richness.

→ Can I use different pasta shapes?

Yes Short pasta shapes with nooks and crannies work best for catching the dressing. Fusilli penne rotini bowties or farfalle are all excellent choices. Avoid long strands like spaghetti or angel hair as they're difficult to eat in cold salads.

→ 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 it with a little olive oil before combining with other ingredients. If the salad seems dry after refrigerating add a splash more lemon juice and olive oil before serving.

→ What can I substitute for the fresh herbs?

Basil chives or tarragon all work beautifully in place of dill. You can also use 1 tablespoon of dried herbs if fresh aren't available though fresh herbs provide the brightest flavor. Add dried herbs directly to the dressing so they can rehydrate.

→ Is this suitable for gluten-free diets?

Simply swap the regular pasta for your favorite gluten-free variety and this dish becomes completely gluten-free. All other ingredients are naturally gluten-free but always check labels on canned tuna and packaged goods to be certain.