Lemony Tuna Pasta Salad

My neighbor brought this to a block party last summer, and I literally hovered around the bowl until she wrote the recipe down for me on a napkin. Something about the bright lemon cutting through the rich tuna just works perfectly on those humid August afternoons when turning on the oven feels like a personal offense.

Last week I made three batches of this because my sister kept showing up with Tupperware, claiming she needed lunch for work. I suspect she just hates cooking and knows Ill eventually cave and fill her containers.

Ingredients

• Short pasta: Fusilli catches all those little flavorful bits in its curves, but bowties work just as well, and honestly use whatever shape makes you happy
• Frozen peas: I always keep a bag in my freezer because they add this perfect sweetness that balances the sharp onion and bright lemon
• Tuna in olive oil: Trust me on this, the oil packed stuff makes a huge difference in flavor compared to water packed varieties
• Red onion: If you are sensitive to that raw onion bite, soak the diced onion in cold water for ten minutes before adding it to the mix
• Fresh herbs: Parsley is non negotiable here, but dill adds this lovely fresh note that reminds me of summer gardens
• Lemon: Both the zest and juice are essential, the zest gives you aromatic brightness while the juice provides the necessary acid
• Extra virgin olive oil: This ties everything together and adds that luxurious mouthfeel that makes simple ingredients feel special

Instructions

Cook the pasta and peas together:

Drop your pasta into generously salted boiling water and during the final two minutes, toss in those frozen peas so they cook together perfectly

Build your flavor base:

In a large bowl, combine the tuna, red onion, fresh herbs, lemon zest and juice, letting everything get friendly before the pasta joins the party

Bring it all together:

Add your cooled pasta and peas to the bowl, drizzle with olive oil, season generously, and fold everything together gently so you do not break up the tuna too much

Finish and taste:

Add any optional extras, then grab a fork and taste, adjusting with more lemon, salt or pepper until it sings exactly the way you want it to

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My mom started making this for Sunday lunch after church when I was in college, and it became this weirdly comforting tradition that signaled the start of our week together.

Make It Your Own

Sometimes I add diced cucumber or bell peppers when I need more crunch, and once I threw in some diced avocado because it was sitting on my counter looking lonely. Both variations disappeared just as quickly as the original.

Serving Suggestions

This pairs beautifully with crusty bread and a simple green salad, though I have been known to eat it standing directly in front of the refrigerator at midnight with a fork.

Storage and Make Ahead Tips

This keeps beautifully in the fridge for up to two days, though the pasta will drink up some of the dressing. Just give it a little splash more olive oil and maybe an extra squeeze of lemon before serving leftovers.

• Store in an airtight container to prevent the pasta from drying out
• If making ahead, keep the delicate herbs fresh by adding them right before serving
• Bring chilled salad to room temperature for about twenty minutes for the best flavor experience

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I hope this becomes one of those recipes you know by heart and make without really thinking, the kind that shows up on your table whenever you need something reliable and delicious.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this actually tastes better after chilling for a few hours. The flavors meld together beautifully. It keeps well in the refrigerator for up to 2 days, making it excellent for meal prep.

→ What type of tuna works best?

Tuna packed in olive oil provides the best flavor and texture. Water-packed tuna works too, but you may want to add an extra tablespoon of olive oil to the dressing.

→ Can I use fresh peas instead of frozen?

Absolutely. Blanch fresh peas for 2-3 minutes in boiling water, then drain and cool. Frozen peas work wonderfully and are more convenient year-round.

→ What pasta shapes work well?

Short pasta with nooks and crannies like fusilli, penne, bowties, or rotini capture the dressing and small ingredients best. Choose shapes that will hold onto the tuna and herbs.

→ Is this suitable for gluten-free diets?

Simply substitute the regular pasta with your favorite gluten-free pasta variety. All other ingredients are naturally gluten-free, making this an easy dish to adapt.

→ Can I add other vegetables?

Yes, diced cucumber, bell peppers, or celery add crunch. Cherry tomatoes, as mentioned in the optional additions, bring color and sweetness. Arugula or spinach can also be stirred in for extra greens.