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Fresh Summer Canned Tuna Pasta Salad Recipe with Easy Lemon Dijon Dressing

fresh summer canned tuna pasta salad - featured image
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A light, bright, and tangy canned tuna pasta salad perfect for summer picnics, potlucks, or quick weekday dinners, featuring a zesty lemon Dijon dressing and fresh garden veggies.

Ingredients

Scale
  • 8 oz (225 g) rotini or penne pasta (whole wheat or regular)
  • 2 cans (5 oz / 140 g each) chunk light tuna in water, drained
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup (40 g) red onion, finely chopped
  • ¼ cup (15 g) fresh parsley, chopped
  • 2 tablespoons capers, drained (optional)
  • 3 tablespoons fresh lemon juice (about 1 medium lemon)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta and rinse under cold water to stop the cooking process and cool the noodles. Set aside to drain completely (about 5 minutes).
  2. In a small bowl or mason jar, combine 3 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 2 tablespoons olive oil, 1 teaspoon honey, and 1 minced garlic clove. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste. Taste and adjust acidity or sweetness as needed.
  3. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, finely chop ¼ cup red onion (rinse if you prefer milder onion), and chop ¼ cup fresh parsley. Drain 2 tablespoons of capers if using.
  4. In a large mixing bowl, add the cooled pasta, canned tuna (flaked gently with a fork), chopped veggies, parsley, and capers. Pour the lemon Dijon dressing over the top.
  5. Gently toss everything together until well coated with dressing. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  6. Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature. Garnish with extra parsley or a lemon wedge if you like.

Notes

Do not overcook pasta; rinse immediately with cold water to keep it firm. Drain tuna well to avoid watery salad. Dressing can be made a day ahead and stored in the fridge. If salad feels dry after chilling, add a splash more olive oil or lemon juice. Be gentle when mixing tuna to keep it flaky.

Nutrition

Keywords: canned tuna pasta salad, lemon Dijon dressing, summer salad, quick pasta salad, healthy lunch, picnic recipe

Find it online: https://lyrafeast.com/fresh-summer-canned-tuna-pasta-salad-recipe-with-easy-lemon-dijon-dressing/