Save to Pinterest The sun was hitting my kitchen counter just right when I first threw this together last spring. I had leftover tuna from sandwiches earlier in the week and a lemon bowl that needed using, so I started tossing things into a bowl without much thought. Sometimes those accidental lunches become the ones you crave on repeat.
I brought this to a friends balcony dinner back in June, and honestly, I was worried something so simple would feel underwhelming next to everyone elses elaborate dishes. But halfway through the meal, people were actually ignoring the fancy mains to go back for seconds of the pasta salad. Sometimes the brightest flavors win.
Ingredients
- 250 g (9 oz) short pasta: Fusilli catches the dressing best, but bowties work nicely too
- Salt: Generously salt your pasta water so the pasta itself becomes flavorful
- 1 cup frozen peas: Blanch them with the pasta for the last two minutes so they stay bright green
- 2 cans tuna in olive oil: The oilpacked kind makes a huge difference in richness and flavor
- 1 small red onion: Soak diced onion in cold water for 10 minutes if you want to mellow the bite
- 1/4 cup fresh parsley: Flatleaf has more flavor than curly varieties
- 2 tbsp fresh dill: If you dont have dill, basil or chives work beautifully
- Zest and juice of 1 large lemon: Zest first before juicing so much easier to work with
- 3 tbsp extravirgin olive oil: Use the good stuff here since its one of the main flavor carriers
- 1/2 tsp black pepper: Freshly cracked makes all the difference
- 1/2 tsp sea salt: Start with this and add more after tasting
- 1/4 cup capers: Rinse them well to remove excess saltiness
- 1/2 cup cherry tomatoes: Add these right before serving so they dont get too soft
Instructions
- Cook the pasta and peas:
- Bring a large pot of generously salted water to a rolling boil and cook pasta until al dente, adding frozen peas during the last 2 minutes so they cook through but stay bright. Drain everything together and rinse under cold water immediately to stop the cooking and cool the pasta down.
- Mix the base:
- In a large mixing bowl, combine the flaked tuna with its delicious olive oil, diced red onion, chopped parsley and dill, plus the lemon zest and juice. Let this sit for a minute so the onion starts mellowing in the acid.
- Combine everything:
- Add the cooled pasta and peas to the bowl with the tuna mixture, drizzle with olive oil, and sprinkle with salt and pepper. Use a large spoon to fold everything together gently until the pasta is evenly coated.
- Finish and serve:
- Stir in capers and cherry tomatoes if youre using them, then taste and adjust with more lemon juice or salt. Serve right away garnished with extra herbs, or refrigerate for up to 2 days the pasta keeps soaking up flavor.
Save to Pinterest My sister texted me at midnight last week asking for this recipe because her kids had devoured the entire batch at dinner. Thats the moment you know a dish has earned its permanent spot in the rotation.
Making It Ahead
This pasta salad keeps beautifully for up to two days in the refrigerator, but youll want to hold back on adding the cherry tomatoes until right before serving. The pasta actually gets better as it sits in that lemonolive oil dressing, absorbing more flavor with each hour. Just give it a good stir and maybe a splash more olive oil before serving if it seems dry.
Pasta Shape Matters
Ive tried this with almost every pasta shape in my pantry, and short, textured noodles like fusilli or gemelli really do perform best. All those little curves and ridges catch pockets of dressing and hold onto the tuna and peas. Long pasta like spaghetti or linguine becomes slippery and the toppings slide right off instead of sticking around.
Easy Variations
Sometimes I swap the tuna for canned salmon or leftover grilled chicken, and the recipe still sings. You can also add diced cucumber, bell pepper, or even diced avocado for extra creaminess. If you want to make it more substantial, toss in some cooked chickpeas or white beans.
- For a dairyfree creamy version, mash half an avocado into the dressing before tossing with pasta
- A tablespoon of Dijon mustard whisked into the olive oil gives the whole salad a lovely tangy depth
- Toasted pine nuts or chopped walnuts sprinkled on top add the most wonderful crunch
Save to Pinterest Theres something deeply satisfying about a dish that comes together this quickly but still feels special enough for company. Hope this becomes one of your goto recipes for those busy weeknight dinners or spontaneous picnics.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, this salad can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The flavors actually deepen as it sits, though you may want to add extra lemon juice before serving to refresh the brightness.
- → What pasta shapes work best?
Short pasta varieties like fusilli, penne, or bowties are ideal as they hold the dressing and ingredients evenly. Their curves and ridges catch the lemon oil and tuna flakes better than long pasta shapes.
- → How do I make it creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt for a creamier texture. This adds richness while still maintaining the fresh, lemony character of the dish.
- → Can I substitute fresh tuna for canned?
Absolutely. Use 300g of fresh tuna loin, lightly pan-seared and flaked. Fresh tuna creates a more delicate texture and premium flavor, though cooking time increases by about 10 minutes.
- → What herbs pair well as alternatives?
Fresh basil, chives, or mint complement this salad beautifully. You can also combine multiple herbs for complexity. Avoid heavily perfumed herbs like oregano, which can overpower the delicate lemon and tuna balance.
- → Is this suitable for meal prep?
Yes, it's excellent for meal prep. Keep the pasta and dressing separate until you're ready to eat, then combine and season to taste. Store components in airtight containers for up to 3 days.