Lemony Tuna Pasta Salad

My neighbor showed up one June afternoon with a bowl of this pasta salad, still cool from her fridge, and I ate it standing at the counter. The lemon hit first, bright and clean, then the flakes of tuna and the snap of cold peas. I asked for the recipe immediately, scribbling it on the back of a grocery receipt. Now it lives in my rotation every time the weather turns warm or I need something that travels well and tastes better after a few hours in the cold.

I brought this to a potluck once and watched three people go back for seconds before the main course even came out. One friend asked if I'd catered it, which made me laugh because I'd thrown it together in under half an hour that morning. The red onion adds just enough bite, and the peas give these little bursts of sweetness that balance the salt from the tuna. It's the kind of dish that makes people assume you put in more effort than you did.

Ingredients

• Short pasta (fusilli, penne, or bowties): The shape matters because you want something that catches the lemon dressing and holds onto the peas, so skip spaghetti and go for anything with ridges or curves.
• Frozen peas: They cook in two minutes right in the pasta water, and their sweetness cuts through the tuna in a way that fresh peas sometimes don't.
• Tuna in olive oil: Don't bother draining it completely, a little of that oil becomes part of the dressing and adds richness without extra steps.
• Red onion: Dice it small and rinse it under cold water if the sharpness bothers you, but I like the bite it brings when it's fresh.
• Fresh parsley and dill: Parsley is the backbone here, and dill adds that herbal brightness that makes the whole bowl taste like summer.
• Lemon zest and juice: Use a whole lemon and don't be shy, this dish wants to be bright and needs that acidity to keep the pasta from feeling heavy.
• Extra-virgin olive oil: A good fruity oil makes a difference here since there's no heavy dressing to hide behind.
• Black pepper and sea salt: Taste as you go because canned tuna varies in saltiness, and you want balance, not a salt bomb.
• Capers and cherry tomatoes (optional): Capers add little pops of brine, and tomatoes give color and juiciness if you want to stretch the salad further.

Instructions

Cook the pasta and peas together:

Boil the pasta in well-salted water until it still has a little bite, then toss the frozen peas in for the last two minutes. Drain everything and rinse under cold water so the pasta stops cooking and cools down fast.

Mix the tuna and aromatics:

In a big bowl, break up the drained tuna with a fork and toss it with the diced red onion, parsley, dill, lemon zest, and lemon juice. The lemon will start to mellow the onion right away.

Combine everything:

Add the cooled pasta and peas to the tuna mixture, drizzle in the olive oil, and season with salt and pepper. Toss gently so the pasta doesn't break and everything gets coated evenly.

Add optional ingredients and adjust:

Stir in capers and cherry tomatoes if you're using them, then taste and add more lemon, salt, or pepper until it sings. Trust your palate here, it should be bright and balanced.

Serve or chill:

You can eat it right away, but it's even better after an hour in the fridge when the flavors settle in. Sprinkle extra herbs on top before serving for a fresh look.

Save

I made this for my dad once after he complained that pasta salad was always too heavy and mayonnaise-y. He ate two bowls and asked why I didn't make it every week. It became our beach picnic staple that summer, packed in a cooler with ice packs and eaten straight from the container with forks we'd inevitably forget and have to buy at the gas station. Those afternoons tasted like lemon and salt air and peas that had gone a little soft in the best way.

How to Store and Serve

This salad keeps in the fridge for up to two days in an airtight container, though the pasta will soak up some of the dressing as it sits. Before serving leftovers, I usually add a splash of olive oil and a squeeze of lemon to wake everything back up. Let it sit at room temperature for about ten minutes before serving so the flavors come back to life and the chill comes off. If you're taking it somewhere, pack the extra herbs separately and scatter them on top right before people dig in.

Swaps and Substitutions

If you want it creamier, stir in a couple tablespoons of Greek yogurt or mayonnaise, which makes it richer without losing the lemon brightness. Swap the dill for basil or chives if that's what you have, or use canned salmon instead of tuna for a slightly sweeter, meatier flavor. You can also toss in chopped cucumber, bell pepper, or blanched green beans if you want more crunch and color. The base is forgiving enough that you can play with it and still end up with something good.

What to Serve Alongside

This salad works as a main dish for a light lunch or as a side next to grilled chicken, sausages, or a simple green salad with vinaigrette. I like it with crusty bread and a cold white wine, something crisp like Sauvignon Blanc or Pinot Grigio that echoes the lemon. It's also perfect for picnics, potlucks, or meal prep because it doesn't wilt or get soggy and actually improves after a few hours in the fridge.

• Add a handful of arugula or spinach right before serving for extra greens without wilting them in advance.
• A sprinkle of feta or shaved Parmesan on top adds a salty, creamy finish that some people love.
• If you're feeding kids, leave the onion and capers out of their portions and let them add their own herbs.

Save

This is the kind of recipe I turn to when I want something satisfying without turning on the oven or spending an hour in the kitchen. It reminds me that good food doesn't have to be complicated, just bright, balanced, and made with a little care.

Recipe FAQ

→ Can I use fresh tuna instead of canned?

Yes, fresh tuna works wonderfully. Cook and flake fresh tuna steaks before adding to the salad. Use approximately 300g of cooked fresh tuna to replace the canned variety. This elevates the dish for special occasions while maintaining the same bright lemon flavors.

→ How long does this salad keep in the refrigerator?

The salad stays fresh for up to two days when stored in an airtight container. The pasta may absorb more dressing over time, so you can refresh it with additional lemon juice and olive oil before serving. Keep dressing components separate until ready to serve for best texture.

→ What pasta shapes work best?

Short pasta shapes like fusilli, penne, and bowties are ideal because they hold the dressing and ingredients evenly throughout. These shapes also create pockets that catch the lemon-infused olive oil and tuna flakes with each bite, ensuring consistent flavor in every serving.

→ Can I make this salad ahead for events?

Absolutely. Prepare the components separately and assemble up to 4 hours before serving. Keep the dressed pasta in one container and add fresh herbs and optional toppings just before presenting. This prevents the pasta from becoming overly soft while maintaining freshness and vibrancy.

→ What are good substitutes for dill?

Fresh basil, chives, tarragon, or mint all complement the lemon and tuna beautifully. Basil adds an Italian flair, while chives provide a subtle onion note. Experiment with different herbs to discover your preferred flavor profile and enjoy seasonal variations year-round.

→ How can I make this salad creamier?

Stir in 2 tablespoons of mayonnaise or Greek yogurt to create a creamier consistency while adding richness. Greek yogurt keeps the dish lighter while providing tanginess that complements the lemon. Mix the creamy element gently to avoid crushing the pasta or breaking up the tuna flakes.