This Lemon Vinaigrette Tuna Pasta Salad is an incredibly light & fresh yet filling pasta salad made with canned tuna, chopped herbs, and a simple lemon olive oil dressing. Easy to make ahead and enjoy for lunches or your next potluck!
What are the ingredients in this Lemon Vinaigrette Tuna Pasta Salad?
This is such a simple pasta salad – especially because the protein is canned! Don’t knock it ’til you try it 🙂 Some fresh herbs are required for this recipe, otherwise it’s mostly pantry staples! Here are the details:
- bowtie or rotini pasta – A pasta shape with lots of curves or nooks and crannies is preferred because it will hold more of the dressing.
- fresh lemon juice + zest – In total, you’ll need 2 large lemons for this recipe! Be sure to zest one of them before slicing and juicing them both.
- extra virgin olive oil – Use a quality olive oil here if you can, since we’re using it as the base of our dressing (and not for cooking). You’re more likely to taste the difference!
- red wine vinegar – For just a little zing to balance the fresh herbs and tuna, add a dash of red wine vinegar.
- dijon mustard – For some creaminess in the dressing and another spicy zing, dijon mustard is a must.
- fine sea salt & fresh ground black pepper – Don’t forget to season these fresh ingredients with salt and pepper. You’ll also need to generously salt the pasta water, but you can use any kind of salt for that.
- chunk tuna packed in water – I prefer tuna packed in water, as it’s easy to drain and my cats are huge fans of the tuna water.
- fresh herbs – A mix of tarragon, dill and parsley is delicious, but if you can’t find tarragon, that’s okay. Dill and parsley together is my go-to herb mix for freshening up salads.
- red onion – I’m not even a huge fan of red onion, but you need that little punch factor in a pasta salad! Otherwise it ends up a little flat. You could also swap this with shallot if you want.
To make this recipe, you’ll need a pot for boiling the pasta (any pot will do) and a larger bowl for serving and storing. I use bowls from this 8-Piece Pyrex Sculptured Mixing Bowl Set (affiliate link!) nearly everyday. They come with lids, too!
How to make this Lemon Vinaigrette Tuna Pasta Salad:
Since we’re using a precooked and canned protein, this entire pasta salad comes together pretty quickly. Your three main steps are: cook the pasta, make the dressing, then assemble the salad!
Start by heating about 4 quarts of water in a large stockpot over high heat. Be sure to salt the water before adding the pasta. I usually add about 1 tablespoon once the water is boiling. This helps add another layer of flavor to the pasta salad.
Cook the pasta to al dente (so it is mostly cooked but still has a firm bite). This would usually be the minimum time on the package directions (10 minutes for my pasta). I like to test the pasta for doneness before draining, just in case. Drain and rinse pasta with cold water very well to stop the cooking and bring to room temperature. Set the pasta aside to cool while you prep the remaining ingredients.
Next, make the dressing. You can use a bowl and whisk, but I prefer to use a mason jar with lid and then shake everything together. Add all the dressing ingredients, then put the lid on and shake vigorously until the dressing appears well combined.
After the pasta has cooled for a few minutes, combine all pasta salad ingredients in a large bowl, including the cooked pasta, drained tuna, fresh herbs, and red onion, then pour the dressing over the top. Mix it up and taste to see if it needs any additional salt or pepper.
Serve the pasta salad immediately or transfer it to a serving dish and top with additional chopped fresh herbs. You can also add more olive oil, another squeeze of lemon juice, and a sprinkle of fresh ground pepper.
Best tips for making tuna pasta salad:
Here are my best tips for making this recipe successfully in your own kitchen:
- Watch your pasta carefully and cook only to al dente or the minimum cook time on the box. The pasta will soak up the dressing as it sits and if it is overcooked at all, it will become mushy.
- Be liberal with the oil. If your pasta has absorbed the dressing, it may start to seem dry. Adding another drizzle of oil is the key!
- Use a quality canned tuna, if you can. We’re adding a lot of flavor but really leaving the tuna exposed for tasting as well. I prefer tuna packed in water instead of oil.
What to serve with this Lemon Vinaigrette Tuna Pasta Salad:
This pasta salad makes a delicious lunch to when served by itself – maybe toss in an extra slice of lemon and drizzle with olive oil before you head out the door! You could also add other vegetables you prefer to bulk it up a bit. Olives, tomatoes, bell peppers, etc.
Ways to customize this Tuna Pasta Salad:
Here are some ideas on how to customize this tuna pasta salad and make it your own:
- add some cheese – parmesan, feta or crumbled goat cheese would all be delicious
- swap the protein – any canned protein would be good here: canned chicken or canned salmon would also work
- add veggies – olives, fresh tomatoes, pepperoncinis or even some frozen peas would be delicious additions
Ways to meal prep this recipe:
This pasta salad works for both an easy weeknight meal, or a make-ahead option to take on-the-go during the week. There are a couple ways to save time by preparing this recipe ahead. Here are some options:
- Complete meal prep: Make the recipe as written, but portion the pasta salad evenly into four containers with lids. Check out the photos of my Herby Lemon Chicken Pasta Salad portioned into containers for an example.
- Enjoy now & later: Prepare all the ingredients and make the recipe as written. Enjoy some now, then store leftovers in meal prep containers with lids and use up within 3 days.
Store leftovers in an airtight container in the fridge and enjoy within 3 days. Serve cold directly from the fridge with a drizzle of olive oil.
Want to Save this recipe for later?
Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Print
Lemon Vinaigrette Tuna Pasta Salad
This Lemon Vinaigrette Tuna Pasta Salad is an incredibly light & fresh yet filling pasta salad made with canned tuna, chopped herbs, and a simple lemon olive oil dressing. Easy to make ahead and enjoy for lunches or your next potluck!
- Total Time25 minutes
- Yield4 servings 1x
Ingredients
- 8 ounces dry pasta, bowtie or rotini
- 4 tablespoons fresh lemon juice (from 2 lemons), plus zest from 1 lemon
- 4 tablespoons extra virgin olive oil, plus more as needed
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 (5-ounce) cans chunk tuna packed in water, well-drained
- 3/4 cup fresh herbs (a mix of tarragon, dill and parsley is delicious), finely chopped
- 1/4 red onion, very finely diced
Instructions
- Boil the pasta: Heat about 4 quarts of water in a large stockpot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook pasta (8 ounces) to al dente, or the minimum time on the package directions (10 minutes for my pasta). Drain well and rinse pasta with cold water to stop the cooking and bring to room temperature. Set aside to cool while you prep the remaining ingredients.
- Make the dressing: In a mason jar with lid, combine the lemon juice (4 tablespoons), extra virgin olive oil (4 tablespoons), Dijon mustard (1 tablespoon), red wine vinegar (1 tablespoon), lemon zest (from 1 lemon), salt (1/2 teaspoon), and pepper (1/2 teaspoon). Put the lid on and shake vigorously until the dressing appears well combined (about 20 seconds).
- Assemble the salad: After the pasta has cooled for a few minutes, combine all pasta salad ingredients in a large bowl, including the cooked pasta, drained tuna (2 5-ounce cans), fresh herbs (3/4 cup, finely chopped), and red onion (1/4, very finely diced). Pour the lemon dressing over the top. Mix it up until everything is coated with dressing and taste to see if it needs any additional salt or pepper.
- Serve & store: Serve immediately or transfer to a serving dish and top with additional chopped fresh herbs. For meal prep, divide into four containers with lids. Store leftovers in the refrigerator and enjoy within 3 days. Serve cold – if pasta seems dry, drizzle with additional olive oil and a spritz of lemon juice if you have any leftover.
Equipment
8-Piece Pyrex Sculptured Mixing Bowl Set
Buy Now →
Rubbermaid High Heat Spoon Scraper
Buy Now →(affiliate link!)
Notes
Herbs: For an herb heavy pasta salad, I used a small bundle of flat-leaf parsley, as well as one 14g container of dill and one 14g container of tarragon.
Nutrition information estimated with My Fitness Pal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Mains
- Method: Stovetop & No
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 437
- Fat: 15g
- Carbohydrates: 46g
- Protein: 28g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Delicious salad & simple to make. Great tip about extra oil or lemon juice if salad becomes dry
Delicious lunch! Loved the lemon and herbs! I used parsley and dill from the garden, added sliced mini cucumbers, and reduced the Dijon.
Hi Andrea – Thank you so much for taking the time to leave some feedback!! So helpful for myself and other readers. I love the idea of adding some cucumbers in there! Sounds delightful. Thanks again 🙂 -Danielle