Lemon Herb Tuna Pasta Salad
A no-fuss pasta salad with canned tuna, lemony dressing, and crunchy vegetables. Designed for meal prep lunches and quick dinners when you don’t want to cook much.
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Instructions
Wake up your stove and cook that short pasta in salted water until just tender — not mushy! Drain it, then give it a quick rinse under cool water to stop the cooking party.
In a big bowl, whisk together mayonnaise, olive oil, lemon juice, dill or Italian seasoning, salt, and pepper until smooth and zesty.
Add the cooked pasta, drained tuna, thawed peas, diced cucumber, halved cherry tomatoes, and diced red onion if you are feeling fancy. Toss everything together until each piece is coated in that flavorful sauce!
Taste your creation and adjust the salt or lemon if needed. Cover and pop it in the fridge for at least 20 minutes — the flavors will dance even more when chilled!
Nutrition Facts
Per serving
Recipe Notes & Tips
- Budget swap: use canned salmon or chickpeas instead of tuna.
- If it dries out after chilling, stir in 1–2 tbsp water or a little extra mayo.
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