This Tuna Pasta Salad with Zesty Lemon-Dill Twist packs bright citrus, fresh dill, and flaky tuna into a quick, healthy bowl that’s perfect for lunches or picnics. I make a version of this often because it comes together in under 30 minutes and stays great for several days — for a pea-studded variation I sometimes borrow ideas from this pea-studded tuna pasta salad. The flavor balance is fresh, not heavy, and it’s forgiving for busy cooks.
Why Make This Recipe
- Fast: Ready in about 25–30 minutes, ideal for weeknight meals or last-minute guests.
- Nutritious: Canned tuna provides lean protein and omega-3s while vegetables add fiber and vitamins.
- Versatile: Serve warm, room temperature, or chilled — great for lunches, potlucks, or meal prep. See similar crowd-pleasing salads like this potluck Italian pasta salad for inspiration.
- Light but satisfying: A lemon-yogurt dressing keeps it bright without heavy mayo.
Personal insight: I love it because the lemon zest and fresh dill revive tired canned-tuna flavors and make leftovers taste like new.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 8–10 minutes (pasta)
- Total time: 20–25 minutes (including cooling)
- Servings: 4 generous portions
- Difficulty: Easy
- Method: Boil pasta to al dente, shock in ice water, then toss with a lemon-dill yogurt dressing and flaked tuna.
My Experience Making This Recipe
I tested this several times to get the pasta texture and dressing ratio right. Early versions were a touch watery; I learned to drain and cool the pasta well and to whisk a stable emulsion so the dressing clings. The result is consistent texture and bright flavor every time.
How to Make Tuna Pasta Salad with Zesty Lemon-Dill Twist for a Healthy Bite
Start by boiling 8 ounces (about 225 g) of small pasta (shells, fusilli, or penne) in generously salted water (1 tbsp salt per 4 quarts/4 L) until al dente, about 8–9 minutes. Meanwhile make the dressing: whisk 3/4 cup plain Greek yogurt, 2 tbsp extra virgin olive oil, zest and juice of 1 lemon (about 2 tbsp juice), 1 tbsp Dijon mustard, 1 small clove garlic (minced), 2 tbsp chopped fresh dill, and salt and pepper to taste. Drain the pasta and immediately plunge into an ice bath for 1 minute to stop cooking and cool quickly; drain thoroughly. Gently fold the pasta with two 5-ounce (140 g) cans of drained tuna (preferably in water, flaked), 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and the dressing. Chill 10–20 minutes to meld flavors, then taste again for seasoning and add more lemon or salt if needed.
Equipment tip: Use a large pot, fine-mesh colander, ice bath bowl, microplane zester, and a silicone spatula for gentle folding.
Expert Tips for Success
- Salt the pasta water well: it’s your first chance to season the pasta itself. Use about 1 tbsp salt for 4 quarts (4 L) of water.
- Cook to al dente: boil pasta 1–2 minutes less than package max; it will firm up after chilling. Overcooked pasta turns mushy when tossed.
- Shock pasta in ice water: this stops cooking instantly and keeps pieces separate — drain very well to avoid a watery salad.
- Emulsify the dressing: whisk oil into yogurt and lemon in a slow stream to make a smooth, clingy dressing; a little Dijon helps stabilize the emulsion. For more chopping technique ideas, I recommend this simple prepping guide.
- Choose tuna carefully: white albacore yields firmer flakes and milder flavor; chunk light is more economical but stronger. Drain well but reserve a teaspoon of oil or water if you want extra flavor or moisture.
How to Serve Tuna Pasta Salad with Zesty Lemon-Dill Twist for a Healthy Bite
- As a main lunch with a side of mixed greens and lemon wedges for extra brightness. See a complementary protein-forward option like creamy jalapeño chicken bites if you want a warm protein side.
- For picnics or potlucks: serve chilled in a wide bowl with extra chopped dill and lemon slices for garnish.
- Make it a wrap: spoon into whole-grain tortillas with crunchy lettuce for an easy on-the-go meal.
- Presentation tip: use contrasting colors — add halved cherry tomatoes and chopped red pepper for visual pop.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 3–4 days. Keep a small extra container of dressing separate if you plan to store for longer than 24 hours (this prevents the pasta from soaking up all the dressing). Freezing is not recommended — yogurt and fresh vegetables become watery and grainy when thawed. If you must freeze, remove vegetables and dressing, freeze cooked pasta and tuna only for up to 1 month; thaw overnight in the refrigerator and add fresh dressing and veggies before serving.
Recipe Variations
- Gluten-free: use certified gluten-free pasta (rice or chickpea-based).
- Dairy-free: swap Greek yogurt for equal coconut yogurt or mashed avocado and increase lemon to taste.
- Mediterranean twist: add chopped olives, capers, and diced roasted red pepper for briny notes. For a no-mayo Mediterranean angle, see this related recipe approach.
- Hot salad: toss warm pasta immediately with tuna and dressing for a comforting variation right after cooking.
Nutritional Highlights
- High in lean protein: canned tuna provides ~20–25 g protein per 5-oz can, supporting fullness and muscle repair.
- Good source of omega-3s and vitamin D from tuna; vegetables add fiber, vitamin C, and potassium.
Allergens: contains fish (tuna) and dairy (Greek yogurt) — substitute as noted for dairy-free or use gluten-free pasta to remove gluten. Portion guidance: ~1 to 1.25 cups per serving for a main, 3/4 cup for a side.
Troubleshooting Common Issues
- Salad is watery: ensure pasta is very well drained after the ice bath and don’t overdress; reserve some dressing to add just before serving.
- Bland flavor: add more lemon juice, another pinch of salt, or a teaspoon of capers or Dijon to brighten and lift flavors.
- Fishy taste: use higher-quality albacore, drain it well, and add more fresh lemon zest to cut through any oiliness.
Frequently Asked Questions
Q1: Can I use fresh-cooked tuna instead of canned?
A1: Yes. Use 6–8 oz (170–225 g) cooked firm-fleshed tuna, flaked. Pat it dry and fold in gently to keep flakes intact. Fresh tuna works best if poached or grilled and cooled first.
Q2: How do I keep the salad from getting soggy when meal-prepping?
A2: Store dressing separately and combine with pasta/tuna just before eating, or toss with only half the dressing initially and add more when serving. Use airtight containers and consume within 3–4 days.
Q3: Can I add mayonnaise instead of yogurt?
A3: Yes — swap equal parts Greek yogurt for mayo, or do a 1:1 blend for creaminess with fewer calories. If using mayo, the salad will be richer and keep similarly in the fridge.
Q4: What pasta shapes work best?
A4: Medium-small shapes that hold dressing and bits of tuna are ideal: shells, fusilli, rotini, or small penne. Larger shapes like rigatoni can be used but may overwhelm the other ingredients.
Conclusion
If you want another bright, no-mayo tuna option to compare techniques and flavor ideas, check out this Mediterranean take: The Best Mediterranean Tuna Salad with Lemony Dressing (No Mayo).
Print
Tuna Pasta Salad with Zesty Lemon-Dill Twist
- Total Time: 25 minutes
- Yield: 4 generous servings 1x
- Diet: Pescatarian
Description
A fresh and nutritious tuna pasta salad featuring bright citrus, fresh dill, and flaky tuna, perfect for lunches or picnics.
Ingredients
- 8 ounces small pasta (shells, fusilli, or penne)
- 1 tablespoon salt (for pasta water)
- 3/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon (about 2 tablespoons juice)
- 1 tablespoon Dijon mustard
- 1 small clove garlic (minced)
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
- Two 5-ounce cans of drained tuna (preferably in water, flaked)
- 1 cup halved cherry tomatoes
- 1/2 cup diced cucumber
- 1/4 cup finely chopped red onion
Instructions
- Boil pasta in generously salted water until al dente, about 8–9 minutes.
- Meanwhile, make the dressing by whisking together Greek yogurt, olive oil, lemon zest and juice, Dijon mustard, minced garlic, dill, and seasoning with salt and pepper.
- Drain pasta and shock in ice water for 1 minute, then drain thoroughly.
- Gently fold together pasta, tuna, cherry tomatoes, cucumber, red onion, and dressing.
- Chill for 10–20 minutes to meld flavors, then adjust seasoning if needed.
Notes
Can be served warm, at room temperature, or chilled. Store in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg