Healthy Salads

Lemon Pepper Tuna Pasta Salad

Name: Lemon Pepper Tuna Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz short pasta (rotini, fusilli, or shells); 2 (5 oz) cans albacore tuna in water, drained well; 3 celery stalks, finely diced; 1/4 small red onion, finely diced; 1 cup frozen peas, thawed; 2 tbsp capers, drained; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley; 1/2 cup plain Greek yogurt; 1/4 cup mayonnaise; 3 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp Dijon mustard; 1 tsp coarsely cracked black pepper; 1/4 tsp salt; 1 small garlic clove, grated

By Better Plate Recipes

Published Jul 14, 2026

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Cold short pasta tossed with flaky albacore tuna, crunchy celery, peas, capers, dill, parsley, and a creamy lemon pepper Greek yogurt dressing. It is the lunchbox classic grown up: bright, peppery, fridge friendly, and sturdy enough for meal prep while still tasting fresh the next day.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Servings

Difficulty

Easy

Best For

Lunch, Meal Prep, High Protein

Why You’ll Love This Recipe

You will love this salad because it takes classic tuna pasta salad and makes it brighter, fresher, and more balanced. The short pasta catches the creamy lemon pepper dressing, while tuna adds lean protein, celery gives crunch, peas add a pop of green, and capers bring briny little bursts. Greek yogurt keeps the dressing tangy and lighter, with just enough mayonnaise for that familiar creamy texture. It is also very meal-prep friendly because the pasta holds up well after chilling and the lemon, dill, parsley, and cracked pepper keep the flavor awake. The instructions explain how tender the pasta should be for a cold salad, so beginners are not left guessing. It is practical, comforting, and still bright enough to crave again.

What Makes This Recipe Work

Cold pasta salad needs more seasoning and a slightly softer pasta texture than hot pasta, and this recipe is built around that. Rotini, fusilli, or shells catch the Greek yogurt and mayonnaise dressing in their curves, while lemon juice, lemon zest, Dijon, garlic, and cracked pepper keep the creaminess from tasting flat. Tuna gives the salad protein and a flaky texture, celery adds crunch, peas bring color, and capers add salty brightness. Dill and parsley make the bowl taste fresh even after it chills. The pasta is rinsed briefly to stop cooking, then drained well so the dressing stays creamy instead of watery. Every ingredient helps the salad hold up in the fridge while still tasting bright. That balance keeps the salad creamy without losing its lemony freshness.

Lemon Pepper Tuna Pasta Salad aerial view

Before You Start

Use a large pot for the pasta so the pieces have room to move, and salt the water before adding the pasta so the noodles taste seasoned inside. For cold pasta salad, cook the pasta until it is tender all the way through, usually about 1 minute past the package's firm-tender timing. Rinse briefly with cold water to stop the cooking, then drain very well. Wet pasta is the biggest reason creamy pasta salad turns loose and bland. While the pasta drains, whisk the dressing in a large bowl so the tuna and vegetables can go straight in. Drain the tuna firmly and thaw the peas before mixing. Keep the herbs for the end so they stay green and fresh. This careful draining step makes a huge difference in the final texture.

Lemon Pepper Tuna Pasta Salad preparation

Make-Ahead and Serving Notes

This pasta salad is built for chilling, so it is a good make-ahead lunch or cookout dish. Mix it at least 30 minutes before serving so the lemon pepper dressing has time to settle into the pasta. If it thickens after a night in the refrigerator, loosen it with a spoonful of Greek yogurt, a small squeeze of lemon juice, or a teaspoon of water. Taste again before serving because cold food often needs a little extra salt, pepper, or lemon to taste lively. Store it covered in the refrigerator and stir gently before portioning. For the best texture, keep it cold but let it sit at room temperature for 5 to 10 minutes before eating. A quick stir brings the dressing back around the pasta evenly.

Lemon Pepper Tuna Pasta Salad extra view

Ingredient Notes & Easy Swaps

Short pasta: Rotini, fusilli, and shells all hold creamy dressing well. For cold pasta salad, cooking the pasta just past firm-tender keeps it from tasting hard after chilling.
Albacore tuna: Drain the tuna very well so the dressing stays creamy instead of watery. Chunk light tuna can work too, but it has a softer texture.
Celery and red onion: Celery adds crunch, while red onion adds sharpness. Dice both finely so they mix evenly through the pasta salad.
Frozen peas: Thaw the peas before adding them so they do not water down the dressing. If you do not like peas, chopped cucumber or extra celery can add freshness instead.
Capers: Capers add salty, briny flavor that works well with tuna and lemon. They are optional, so leave them out if you want a milder pasta salad.
Greek yogurt and mayonnaise: Greek yogurt keeps the dressing tangy and lighter, while mayonnaise adds richness. You can use more yogurt and less mayo for a lighter version.
Lemon juice and lemon zest: Lemon juice adds brightness, and zest gives stronger lemon flavor without thinning the dressing too much. Use fresh lemon for the cleanest flavor.
Cracked black pepper: Coarsely cracked pepper is part of the main flavor here. Start with the listed amount, then add more after chilling if the pasta tastes dull.
Dill and parsley: Dill gives the salad a fresh, deli-style flavor, while parsley keeps it clean and bright. Chives can also work if you want a mild onion note.
Dijon and garlic: Dijon helps the dressing taste sharper, and grated garlic adds savory depth. Use a small clove so the raw garlic does not overpower the tuna.