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The Boat Shed Kitchen

Healthy Tuna Pasta Salad

A light yet satisfying pasta salad packed with tuna, crunchy veggies, and a refreshing lemon dill dressing. Perfect for meal prep, picnics, or a quick lunch!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories: 340

Ingredients
  

For the salad:
  • 4 cups dry pasta gluten-free if preferred
  • 1 large red bell pepper chopped
  • 1 cup peas fresh or frozen
  • 1 cup celery chopped
  • cup red onion chopped
  • 2 tbsp drained capers
  • 3 4 oz cans tuna, drained
For the lemon dill dressing:
  • cup avocado mayo
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tbsp fresh dill chopped
  • 2 garlic cloves minced
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
Other:
  • Fresh dill optional, for garnish
  • Extra lemon juice optional, for serving

Method
 

  1. Cook pasta 1–2 minutes less than package directions.
  2. Drain, rinse under cold water, and let cool.
  3. In a large bowl, combine pasta, red bell pepper, peas, celery, onion, capers, and tuna.
  4. In a smaller bowl, whisk mayo, lemon juice, Dijon mustard, honey, dill, garlic, salt, and pepper.
  5. Pour dressing over salad. Toss gently to coat.
  6. Garnish with more dill and lemon juice. Serve chilled.
  7. See full steps with tips & photos → https://theboatshedcafe.com/healthy-tuna-pasta-salad/

Notes

  • Great for meal prep: keeps well in the fridge for 3–4 days.
  • Swap peas for edamame or corn for variety.
  • Avocado mayo can be replaced with Greek yogurt for a tangier, lighter version.