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Cold Pasta with Tuna and Peas

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A light and refreshing cold pasta salad featuring flaky tuna, sweet peas, and a tangy lemon-olive oil dressing—perfect for summer lunches or easy weeknight meals.

Ingredients

Scale
  • 8 oz (225 g) fusilli or penne pasta
  • 1 can (5 oz/140 g) tuna in olive oil, drained
  • 1 cup (150 g) frozen peas, thawed
  • ¼ cup (60 g) mayonnaise
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 small red onion, finely chopped (about ⅓ cup)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions (about 8–10 minutes).
  2. During the last 2 minutes of cooking, add the frozen peas to the pasta water.
  3. Drain pasta and peas in a colander; rinse under cold water until cool. Shake off excess water.
  4. In a large bowl, whisk together mayonnaise, olive oil, lemon juice, and minced garlic until smooth.
  5. Add the cooled pasta and peas, drained tuna, and chopped red onion. Gently toss to combine.
  6. Season with salt and pepper to taste. Stir in parsley if using.
  7. Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Substitute Greek yogurt for some or all of the mayonnaise for a lighter dressing.
  • Fresh peas can be used in season—blanch them for 1 minute and shock in ice water.
  • Add capers, chopped olives, or diced bell pepper for extra flavor and color.
  • Can be made a day ahead; stir again before serving and adjust seasoning if needed.

Nutrition

Keywords: cold pasta, tuna salad, pea pasta salad, summer salad

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