Pin it The first time I made this pasta salad was during a heatwave when my apartment felt like a sauna and the thought of turning on the oven was laughable at best. I had two cans of tuna staring at me from the pantry and a bag of frozen peas, so I just started tossing things together without much of a plan. When I took that first bite, something about the bright lemon and fresh dill against the creamy tuna made me sit up straighter at my counter. Now it's my go-to whenever I need something that feels substantial but won't weigh me down.
I brought this to a friend's backyard potluck last summer and watched three different people ask for the recipe while standing around the picnic table. There's something satisfying about serving a dish that works equally well as a weekday lunch or something you can proudly bring to a gathering. The way the sweet peas pop against the tangy lemon and savory tuna just works.
Ingredients
- Short pasta: Fusilli catches the dressing in its crevices but penne or bowties work beautifully too
- Salt: Generously salt your pasta water since it's the only chance to season the pasta itself
- Frozen peas: Adding them to the boiling water during the last two minutes cooks them perfectly without an extra step
- Tuna in olive oil: The oil-packed variety has better flavor and texture than water-packed
- Red onion: Finely dice it so you get little bursts of sharpness without overwhelming bites
- Fresh parsley and dill: The herbs make this taste fresh and bright, not like a sad desk lunch
- Lemon: Both zest and juice are essential for that signature bright punch
- Extra virgin olive oil: This brings everything together and adds richness
- Salt and pepper: Taste at the end since the tuna and capers already bring saltiness
- Optional capers and cherry tomatoes: Capers add brine and tomatoes bring sweetness and color
Instructions
- Cook the pasta and peas:
- Bring a large pot of generously salted water to boil and cook pasta until al dente, adding frozen peas during the last two minutes
- Cool everything down:
- Drain the pasta and peas together and rinse under cold water until completely cool to stop the cooking
- Make the flavor base:
- In a large bowl, combine tuna, red onion, herbs, lemon zest and juice, and let them hang out together
- Bring it all together:
- Add the cooled pasta and peas, drizzle with olive oil, and gently toss until everything is coated
- Finish and serve:
- Stir in any optional additions, taste for seasoning, and serve immediately or chill for later
Pin it This became my regular contribution to family gatherings after my sister texted me the next day asking when I was making it again. Sometimes the simplest dishes are the ones people remember most.
Making It Your Own
I've started adding a tablespoon of capers sometimes when I want extra brine, and cherry tomatoes halved make it feel even more summery. The recipe is forgiving enough that you can play with it.
Serving Suggestions
This works beautifully alongside grilled anything or just on its own with a hunk of crusty bread. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.
Storage And Meal Prep
The salad keeps well in the refrigerator for two days and the flavors actually develop more depth overnight. I often make a double batch on Sunday for easy lunches throughout the week.
- Store in an airtight container to prevent the pasta from drying out
- If it seems a bit dry the next day, add another splash of olive oil and lemon juice
- Add fresh herbs right before serving to keep them vibrant
Pin it There's something deeply satisfying about a dish that travels well and tastes even better when you're hungry and pressed for time. This pasta salad has saved me on countless busy weeknights.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, this salad stores beautifully in the refrigerator for up to 2 days. The flavors actually deepen as it sits. Just give it a gentle toss before serving, and add fresh herbs as a garnish for brightness.
- → What pasta shape works best?
Short pasta shapes like fusilli, penne, or bowties are ideal because they catch the lemon dressing and mix evenly with the other ingredients. Avoid long pasta varieties that can clump together.
- → How can I make this creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt to create a creamier texture. This also helps the salad stay moist longer when stored. Adjust seasoning accordingly after adding.
- → Can I substitute the tuna?
Absolutely. Flaked salmon, cooked chicken, chickpeas, or white beans work wonderfully as alternatives. Each substitution brings its own character while maintaining the salad's fresh, light appeal.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the lemon notes beautifully. Their acidity and lightness mirror the salad's fresh, zesty character perfectly.
- → Are there allergen concerns?
This salad contains fish (tuna) and gluten (pasta). If using mayonnaise, it may contain eggs. Always check canned tuna and pasta labels for hidden allergens if you have sensitivities.