Description
A light and refreshing tuna pasta salad packed with fresh herbs, crisp vegetables, and a bright lemon olive oil dressing. Perfect for warm days, quick lunches, or easy meal prep.
Ingredients
Scale
- 12 ounces short pasta such as rotini or penne
- 2 cans (5 ounces each) tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Cook the pasta according to package instructions until al dente, then drain and rinse briefly under cool water to stop the cooking process.
- Transfer the cooled pasta to a large mixing bowl.
- Add the drained tuna, cherry tomatoes, cucumber, red onion, parsley, and dill to the bowl.
- Drizzle olive oil and lemon juice over the mixture, then season with salt and black pepper. Toss gently until evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
- Toss once more before serving chilled or at cool room temperature.
Notes
- Cook the pasta just to al dente so it stays firm after chilling.
- Drain the tuna thoroughly to prevent excess moisture.
- Add an extra drizzle of olive oil before serving if the salad seems dry.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 35mg
Keywords: tuna pasta salad, herbed tuna salad, summer pasta salad, easy tuna recipe, Mediterranean pasta salad