Name: Lemon Vinaigrette Tuna Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces dry pasta; 4 tablespoons fresh lemon juice; 4 tablespoons extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp dijon mustard; 0.5 tsp fine sea salt; 0.5 tsp black pepper; 2 cans chunk tuna packed in water; 0.75 cup fresh herbs; 0.25 red onion

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!

Salad

25 m

American

Project Meal Plan

June 9, 2026

Projectmealplan.com

Lemon Vinaigrette Tuna Pasta Salad cover

From the Cook

1/6

Lemon Vinaigrette Tuna Pasta Salad

Project Meal Plan Verified

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Ingredients

Warning0 allergens identified

Lemon Vinaigrette Tuna Pasta Salad

8 ounces dry pastabowtie or rotini

4 tablespoons fresh lemon juice

4 tablespoons extra virgin olive oilplus more as needed

1 tbsp red wine vinegar

1 tbsp dijon mustard

½ tsp fine sea salt

½ tsp black pepper

2 cans chunk tuna packed in water

¾ cup fresh herbs

¼ red onion

Instructions

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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 and 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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Drain and Press Your Tuna 🐟
Press canned tuna between paper towels to remove excess moisture, preventing a watery dressing and ensuring better flavor absorption throughout the salad.
Salt Your Pasta Water Generously 🧂
Use sea salt in your cooking water (it should taste like the sea) to properly season the pasta from within, reducing the need for excess salt in the vinaigrette.
Shock and Chill Your Pasta ❄️
Immediately ice-bath your cooked pasta for 30 seconds to stop cooking and maintain a tender-firm texture that won't turn mushy when mixed with the vinaigrette.
Emulsify Your Vinaigrette First 🫒
Whisk the mustard, vinegar, and lemon juice together before slowly drizzling in olive oil to create a stable emulsion that coats the pasta evenly and prevents separation.
Assemble Just Before Serving 🕐
Add the vinaigrette and fresh herbs in the final 15-30 minutes before serving to keep the pasta from becoming soggy and preserve the bright, fresh flavor of the herbs.