Bright and refreshing pasta salad with canned tuna, zesty lemon, fresh herbs, and sweet peas. Ideal for picnics and light meals.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or bowties
02 - Salt for boiling water
→ Salad
03 - 1 cup frozen peas
04 - 2 cans (5 oz each) tuna in olive oil, drained and flaked
05 - 1 small red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh dill, chopped
08 - Zest and juice of 1 large lemon
09 - 3 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon sea salt
→ Optional Additions
12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add frozen peas during the final 2 minutes of cooking. Drain pasta and peas through a colander, then rinse under cold running water until cooled completely.
02 - In a large mixing bowl, combine drained tuna, diced red onion, chopped parsley, chopped dill, lemon zest, and fresh lemon juice. Mix gently to distribute ingredients evenly.
03 - Add the cooled pasta and peas to the tuna mixture. Drizzle with extra-virgin olive oil, sprinkle with salt and black pepper, and toss gently until all components are well coated and combined.
04 - Fold in capers and halved cherry tomatoes if desired. Taste the salad and adjust seasoning with additional lemon juice, salt, or pepper to achieve desired flavor balance.
05 - Serve immediately while fresh, or refrigerate covered for up to 2 days. Garnish with additional fresh herbs before serving. For a creamier texture, stir in 2 tablespoons mayonnaise or Greek yogurt if preferred.
