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–+ servings
Bright bowl of lemon tuna pasta salad on marble table near window light.

Lemon Tuna Pasta Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people - up to 6 as a side
Author: Nico Pallotta
This lemon tuna pasta salad is a quick, fresh, and protein-packed meal made with simple Mediterranean ingredients. It’s light yet satisfying, easy to make in under 30 minutes, and perfect for meal prep, lunches, or a no-fuss weeknight dinner.
USA - Metric

Ingredients

  • 8 ounces short pasta rotini, fusilli, or shells
  • 1 large can tuna 5 to 7 oz / 140 to 200 g can preferably in olive oil - drained
  • 1 can chickpeas 15 oz / 400 g can or 1½ cups (230 g) cooked - rinsed and drained
  • ½ cup feta cheese crumbled
  • ¼ cup fresh basil thinly sliced - or parsley
  • ¼ cup fresh mint chopped - or parsley

Dressing

  • 4 tablespoosn olive oil extra virgin
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 teaspoon dried oregano
  • ½ clove garlic grated, optional
  • 1 teaspoon honey optional
  • ½ teaspoon salt + black pepper to taste

Instructions

  • Make the dressing: In a large bowl, mix the 4 tablespoosn olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, ½ clove garlic, 1 teaspoon honey (if using), ½ teaspoon salt, and pepper until well combined.
    Step 1 Olive oil, lemon juice, and mustard being whisked in glass bowl.
  • Add chickpeas and feta: Stir in 1 can chickpeas (drained) and ½ cup feta cheese. Let this sit for about 10 minutes so the flavors can soak in.
    Step 2 Chickpeas and feta coated in dressing in large mixing bowl.
  • Cook the pasta: Bring a pot of salted water to a boil. Add 8 ounces short pasta and cook according to the package instructions until tender. Drain, then rinse briefly under cold water for just 10 seconds to cool it down.
    Step 3 Boiled pasta draining in a white colander.
  • Mix everything together: Add the cooked pasta, 1 large can tuna (drained), ¼ cup fresh basil, and ¼ cup fresh mint to the bowl. Gently mix until everything is coated in the dressing.
    Step 4 Cooked pasta, tuna, and herbs being gently mixed in bowl.
  • Taste and serve: Taste and adjust with extra lemon juice, olive oil, or salt if needed. Serve right away or chill for later.
    Step 5 Finished pasta salad served on platter with lemon dressing and fresh herbs.

Notes

Substitutions
  • Tuna → shredded rotisserie chicken, cooked shrimp, salmon
  • Short pasta → whole wheat pasta, gluten-free pasta, orzo
  • Chickpeas → white beans, lentils, or omit
  • Feta cheese → goat cheese, shaved parmesan, dairy-free feta
  • Fresh basil → spinach, arugula, parsley
  • Fresh mint or parsley → dill, chives
  • Olive oil → avocado oil
  • Lemon (juice + zest) → red wine vinegar, white wine vinegar
  • Dijon mustard → yellow mustard, a touch of mayo
  • Garlic → garlic-infused olive oil
  • Honey → maple syrup, or omit
 
Tips
  • Salt your pasta water well → it should taste like the sea
  • Cook pasta al dente → no mushy salad
  • Cool slightly, don’t soak → rinse quick, drain well
  • Use quality tuna → olive oil–packed = best flavor
  • Marinate feta + chickpeas → even 10 min helps
  • Add herbs last → keep them fresh, not wilted
  • Taste before serving → lemon or olive oil wakes it up
  • Keep it flexible → serve tuna on the side if needed
  • Make ahead smart → rest 10–15 min + refresh before serving
  • Store leftovers right → airtight in fridge up to 2–3 days, refresh before eating
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