Bright and refreshing pasta salad with canned tuna, zesty lemon, fresh herbs, and sweet peas. Easy weeknight favorite.
# What You’ll Use:
→ 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 or to taste
→ Optional Additions
12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the peas during the last 2 minutes of cooking. Drain pasta and peas, then rinse under cold water to cool completely.
02 - In a large mixing bowl, combine the drained tuna, red onion, parsley, dill, lemon zest, and lemon juice.
03 - Add the cooled pasta and peas to the bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to combine all ingredients evenly.
04 - Stir in capers and cherry tomatoes if using. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
05 - Serve immediately or refrigerate for up to 2 days. Garnish with extra herbs before serving.
