Save The first time I made this was during a heatwave when my tiny apartment kitchen felt like an oven. I was craving something substantial but refused to turn on the stove longer than absolutely necessary. This pasta salad became my survival strategy, and now it is my go to whenever the weather turns warm and cooking feels like a chore.
Last summer I brought a huge bowl to a beach picnic with friends. Everyone hovered around it with forks, and by the time we got to the main dishes, the pasta salad was already gone. Three people asked for the recipe right there on the sand.
Ingredients
- Short pasta: Fusilli catches the dressing in its curls perfectly
- Frozen peas: Flash them in the pasta water for brightness
- Tuna in olive oil: The oil packed version has better flavor and texture
- Red onion: Finely dice it so the raw bite is distributed evenly
- Fresh herbs: Parsley brings freshness and dill adds an aromatic twist
- Lemon: Both zest and juice are essential for that bright punch
- Extra virgin olive oil: This ties everything together with richness
Instructions
- Cook the pasta and peas:
- Boil salted water and cook pasta until al dente. Toss in frozen peas during the last 2 minutes. Drain and rinse under cold water immediately to stop the cooking.
- Mix the zesty base:
- Combine tuna, red onion, herbs, lemon zest, and lemon juice in a large bowl. Let this mixture sit for a few minutes to meld flavors.
- Bring it all together:
- Add cooled pasta and peas to the bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently until everything is coated.
- Add your personal touches:
- Fold in capers and cherry tomatoes if using them. Taste and adjust the lemon, salt, or pepper until the balance feels right.
- Let it rest or serve:
- The salad is good immediately but even better after chilling for an hour. Garnish with extra herbs before serving if you want it to look pretty.
Save This recipe has become my regular contribution to potlucks because it travels so well and never fails to disappear first.
Make It Your Way
I have experimented with swapping dill for basil and both versions are delicious. Sometimes I add chopped cucumber for extra crunch, and my sister likes to stir in a spoonful of Greek yogurt for creaminess.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness of the tuna beautifully. For a complete meal, serve alongside a simple green salad with vinaigrette.
Storage And Serving Tips
This pasta salad keeps well in the refrigerator for up to 2 days, making it excellent for meal prep. The flavors develop and the pasta absorbs the dressing as it sits.
- Store in an airtight container to prevent the pasta from drying out
- Bring to room temperature for 15 minutes before serving leftovers
- Add a splash more olive oil and lemon juice if it seems dry after chilling
Save This is the kind of recipe that feels like pulling together a meal from nothing, yet it always impresses.
Recipe FAQ
- → Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Grill or pan-sear 400g of fresh tuna steaks until just cooked through, then flake into bite-sized pieces. The cooking time will increase slightly, but the salad will be equally delicious with a more delicate texture.
- → How should I store this salad?
Store in an airtight container in the refrigerator for up to 2 days. The pasta absorbs the lemon dressing over time, which some prefer. If making ahead, store dressing separately and toss just before serving to maintain optimal texture.
- → What pasta shapes work best?
Short, sturdy pasta shapes like fusilli, penne, or bowties are ideal as they hold the dressing and ingredients well. Avoid long pasta like spaghetti, which can become tangled. Cook to al dente for the best texture that won't become mushy.
- → Can I make this salad gluten-free?
Absolutely. Simply substitute the regular pasta with gluten-free pasta, cooking according to package directions. Be sure to check your canned tuna for any gluten-containing additives. The rest of the ingredients are naturally gluten-free.
- → What herbs can I substitute for dill?
Fresh basil, chives, tarragon, or mint all work beautifully. Basil pairs especially well with lemon, while chives add a subtle onion note. Start with the same quantity and adjust to your taste preference.
- → How do I make the salad creamier?
Stir in 2 tablespoons of mayonnaise, Greek yogurt, or crème fraîche after combining the main ingredients. This creates a richer, more indulgent version while the lemon juice still brightens the overall flavor profile.