Save The first time I made this pasta salad was actually by accident I had meant to make a hot tuna pasta for dinner but got sidetracked by a phone call and by the time I came back to the kitchen everything had cooled to room temperature. I took one bite and realized the cold version was somehow better all the bright flavors had a chance to shine without competing with heat.
Last summer I brought this to a beach picnic and my friend Sarah who swears she hates tuna pasta salad went back for thirds. She kept asking what the secret ingredient was but honestly it is just the combination of really good olive oil plenty of fresh herbs and not being shy with the lemon zest. Sometimes the simplest recipes are the ones that surprise people the most.
Ingredients
- 250 g (9 oz) short pasta: Fusilli penne or bowties work best because their shapes catch all the little flavor bits
- Salt: Generously salt your pasta water it should taste like the sea this is your only chance to season the pasta itself
- 1 cup frozen peas: Adding them to the boiling water during the last two minutes cooks them perfectly and saves you an extra pot
- 2 cans tuna in olive oil: The oil packed tuna is worth the extra expense it makes the salad much more flavorful than water packed
- 1 small red onion: The sweetness of red onion balances the tanginess of the lemon
- 1/4 cup fresh parsley: Do not skip the fresh herbs they are what elevate this from everyday lunch to something special
- 2 tbsp fresh dill: Dill pairs beautifully with both tuna and lemon but basil works if you are not a dill fan
- Zest and juice of 1 large lemon: The zest contains all the aromatic oils while the juice provides the bright acidity
- 3 tbsp extra virgin olive oil: This brings everything together and adds that luxurious mouthfeel
- 1/2 tsp black pepper: Freshly cracked pepper makes a huge difference here
- 1/2 tsp sea salt: Taste before adding more since the tuna and pasta water already contain salt
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil then add pasta and cook until al dente tossing in the frozen peas during the last two minutes of cooking time.
- Cool it down:
- Drain everything well and rinse under cold running water until the pasta feels completely cool to the touch stopping the cooking process and preventing it from becoming gummy.
- Build the flavor base:
- In your largest mixing bowl combine the flaked tuna diced red onion chopped herbs lemon zest and lemon juice letting them hang out together while the pasta cools.
- Bring it together:
- Add the cooled pasta and peas to the bowl then drizzle with olive oil and sprinkle with salt and pepper tossing everything gently until each piece is coated.
- Finish and serve:
- Stir in any optional additions you are using then give it a taste and adjust with more lemon juice or salt if needed before serving or chilling.
Save This recipe became my go to for new parents because it keeps well and feels substantial enough for a new parent to grab quickly between feedings. My sister texted me three days after I dropped some off saying she had eaten it for breakfast lunch and dinner and had never felt more nourished during those exhausting early weeks.
Making It Your Own
The beauty of this pasta salad is how many directions you can take it while keeping the same bright fresh spirit. Sometimes I add chopped cucumber for extra crunch or swap the tuna for leftover cooked salmon when I have it on hand.
Meal Prep Magic
This might be the ultimate meal prep recipe because it actually improves after a night in the refrigerator. The pasta absorbs the citrus and herbs and the flavors meld together into something even more cohesive than when freshly made.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness of the tuna beautifully. For a complete meal I often serve it alongside a simple green salad with a vinaigrette or some crusty bread to soak up any extra dressing at the bottom of the bowl.
- Make a double batch because it will disappear faster than you expect
- Bring everything to room temperature before serving leftovers for the best texture
- Keep some extra fresh herbs on hand to garnish before serving
Save There is something so satisfying about a dish that comes together quickly but tastes like you spent much more time on it. This pasta salad has become my answer to almost every occasion that calls for food I can make ahead and actually look forward to eating.
Recipe FAQs
- → Can this salad be made ahead?
Yes, this dish keeps well refrigerated for up to 2 days. Store it in an airtight container and add fresh herb garnish just before serving to maintain their vibrant flavor and appearance.
- → What type of pasta works best?
Short pasta shapes like fusilli, penne, or bowties work ideally as they hold the dressing and ingredients well. Cook to al dente for the best texture in a cold salad.
- → How can I make this creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt to create a creamy version. This works particularly well if you're serving it as a main dish rather than a side.
- → Can I substitute the tuna?
Absolutely. Canned chickpeas, white beans, or fresh grilled chicken are excellent alternatives that maintain the protein content and heartiness of the dish.
- → What herbs can I use instead of dill?
Basil, chives, or mint all pair beautifully with lemon and tuna. Fresh tarragon also adds a sophisticated herbaceous quality to the overall flavor profile.
- → Is this dish suitable for meal prep?
Yes, it's ideal for meal prep. The flavors actually develop and meld together nicely when refrigerated overnight. Pack the herb garnish separately and add it just before eating.