Save My neighbor knocked on my door one July afternoon holding a container of this pasta salad, still cool from her fridge. She said it was what she made every time she needed something fast that didn't taste fast. One bite and I understood, the lemon cut through the richness, the tuna felt luxurious instead of weeknight boring, and the peas added little bursts of sweetness. I asked for the recipe before she even left my porch. Now it's what I bring to every potluck, and people always ask what makes it taste so alive.
I made this for a picnic last spring and forgot to pack forks. We ate it straight from the bowl with our hands, pinching the fusilli like chips, laughing at how ridiculous we looked. It held up beautifully in the sun, never got soggy or sad looking. When I got home, the empty container smelled like lemon and salt air. That's when I realized this wasn't just convenient, it was the kind of food that makes moments better.
Ingredients
- Short pasta (fusilli, penne, or bowties): The twists and ridges catch the dressing and tuna, making every bite flavorful instead of letting everything slide off.
- Frozen peas: They add sweetness and color, and dropping them into the boiling pasta water in the last two minutes means one less pot to wash.
- Canned tuna in olive oil: The oil-packed kind tastes richer and less dry, it almost melts into the pasta instead of sitting on top in chunks.
- Red onion: Finely diced so it gives a sharp bite without overpowering, it mellows as it sits in the lemon juice.
- Fresh parsley and dill: These herbs make the whole dish smell like a garden, dill is optional but it brings a subtle brightness that's worth it.
- Lemon zest and juice: This is the heart of the recipe, the zest adds perfume and the juice wakes up every other flavor.
- Extra-virgin olive oil: It coats everything and carries the lemon and herbs into each bite, don't skip the good stuff here.
- Black pepper and sea salt: Simple seasoning that lets the lemon and tuna shine, taste as you go.
- Capers and cherry tomatoes (optional): Capers add salty pops and tomatoes bring juicy sweetness, both make it feel more special.
Instructions
- Cook the pasta and peas:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a little bite left. In the last two minutes, toss the frozen peas right into the boiling water, then drain everything together and rinse under cold water until it's cool to the touch.
- Mix the tuna and aromatics:
- In a large bowl, flake the drained tuna with a fork and add the finely diced red onion, chopped parsley, dill if you're using it, and the lemon zest and juice. Stir it gently so the tuna stays in chunks instead of turning into a paste.
- Combine and dress:
- Add the cooled pasta and peas to the tuna mixture, drizzle with olive oil, and sprinkle with salt and pepper. Toss everything gently with your hands or a spoon until every piece is coated and glossy.
- Add optional ingredients and adjust:
- Fold in capers and halved cherry tomatoes if you're using them, then taste and add more lemon, salt, or pepper until it makes you want another bite. Trust your instincts here, every lemon is different.
- Serve or chill:
- You can serve it right away while it's still cool and fresh, or refrigerate it for up to two days. Before serving, give it a quick stir and add a handful of fresh herbs on top to make it look alive again.
Save I brought this to a family gathering once and my aunt, who never compliments food, asked if I'd gone to culinary school. I laughed and told her it was canned tuna and boiled pasta. She didn't believe me until I walked her through it in her kitchen the next week. Now she makes it for her book club and pretends she invented it, and honestly, I love that.
Making It Creamier
If you want a richer texture, stir in two tablespoons of mayonnaise or Greek yogurt after you've dressed the salad. It softens the sharpness of the lemon and makes everything cling together a little more. I do this when I'm serving it to people who aren't used to bright, acidic flavors.
Swapping the Herbs
Parsley and dill are my go-to, but basil makes it taste more Italian and chives add a mild oniony sweetness. I once used cilantro because that's all I had and it gave the whole dish a summery, almost tropical vibe. Don't be afraid to use what's in your fridge, fresh herbs are forgiving.
Storing and Serving
This salad keeps well in the fridge for up to two days, though the pasta will absorb some of the dressing as it sits. Before serving leftovers, toss it with a splash of olive oil and a squeeze of lemon to bring it back to life. It's one of those rare dishes that's just as good cold from the container as it is freshly made.
- Serve it on a big platter with extra lemon wedges on the side for people who like it extra bright.
- Pack it in individual containers for easy grab and go lunches that actually taste good.
- Pair it with crusty bread or a simple green salad to make it feel like a full meal.
Save This is the kind of recipe that makes you feel capable, like you can throw together something delicious without a plan. Keep the ingredients around and you'll always have a reason to invite people over.
Common Questions
- → Can I make this salad ahead of time?
Yes, this salad keeps well refrigerated for up to 2 days. Store it in an airtight container. Add fresh herb garnish just before serving to maintain brightness and appearance.
- → What type of pasta works best?
Short pasta shapes like fusilli, penne, or bowties are ideal as they hold the dressing and ingredients well. Cook to al dente texture to prevent mushiness when combined with other ingredients.
- → Can I use fresh tuna instead of canned?
Fresh tuna works beautifully in this salad. Use cooked, flaked fresh tuna in similar quantities. For best results, lightly sear and chill before flaking and adding to the salad.
- → How do I make this creamier?
Stir in 2 tablespoons of mayonnaise or Greek yogurt for a creamier texture. Fold gently into the salad just before serving to maintain the light, refreshing quality of the dish.
- → What herbs pair well as alternatives?
Basil, chives, or tarragon substitute beautifully for dill. Fresh mint also adds an interesting twist. Use about the same quantity as the dill for balanced herbal flavor throughout.
- → What wine pairs well with this dish?
Crisp white wines complement this salad perfectly. Sauvignon Blanc and Pinot Grigio are excellent choices, their acidity echoing the bright lemon while cutting through the richness of olive oil.