Name: Lemon Dill Tuna Pasta Salad (no mayo)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 ounces whole wheat pasta (fusilli or rotini recommended); 1 can (5 ounces) tuna (drained, packed in water); 1 cup cherry tomatoes (halved); 0.5 cucumber (diced); 0.25 red onion (finely chopped); 2 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons fresh dill (chopped); to taste salt and pepper

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If you’re searching for a refreshing, light, and nutritious meal that’s perfect for lunch, dinner, or even a picnic, this Lemon Dill Tuna Pasta Salad (no mayo) is your new go-to. Combining whole wheat pasta with juicy cherry tomatoes, crisp cucumber, and tender tuna, all tied together with a zesty lemon and fresh dill dressing, this salad bursts with vibrant flavors without a drop of mayo. It’s a healthier twist on the classic tuna pasta salad that’s both satisfying and easy to throw together in under 30 minutes. Whether you’re meal prepping for the week or looking for a quick dish to impress guests, this recipe has you covered.

Why I Love This Recipe

What makes this Lemon Dill Tuna Pasta Salad (no mayo) so special is its simplicity and fresh flavor profile. The bright lemon juice paired with aromatic dill cuts through the richness of the tuna and olive oil, keeping the salad light and refreshing. Using whole wheat pasta adds a lovely nuttiness and extra fiber, making it a more wholesome option than traditional pasta salads. It’s incredibly versatile and perfect for warmer months when you want something cool yet satisfying.

This recipe is also a fantastic pantry-friendly meal. Canned tuna and pantry staples like olive oil and pasta make it easy to whip up anytime without a trip to the store. Plus, it’s naturally free from mayonnaise, making it suitable for those who prefer a mayo-free diet or want to avoid heavy dressings. The combination of fresh vegetables adds crunch and color, making this salad as beautiful as it is tasty.

What Goes In

8 ounces whole wheat pasta – I recommend fusilli or rotini for their shape which holds the dressing well.
1 can (5 ounces) tuna, drained – Choose tuna packed in water for a lighter option.
1 cup cherry tomatoes, halved – Adds sweetness and juiciness.
1/2 cucumber, diced – For crisp, refreshing crunch.
1/4 red onion, finely chopped – Adds a mild bite and color.
2 tablespoons olive oil – The base of the dressing, adds richness and depth.
2 tablespoons lemon juice – Freshly squeezed is best for vibrant, tangy flavor.
2 tablespoons fresh dill, chopped – The star herb that brings a bright, herby note.
Salt and pepper to taste – To season and balance flavors.

Cook’s Kit

Large pot – For boiling the whole wheat pasta.
Colander – To drain the pasta and canned tuna.
Mixing bowl – To toss all ingredients together.
Sharp knife – For chopping the vegetables and dill.
Juicer or reamer – For extracting fresh lemon juice.
Measuring spoons – To ensure accurate olive oil and lemon quantities.
Wooden spoon or spatula – For gentle mixing without breaking up the pasta.

Make Lemon Dill Tuna Pasta Salad (no mayo): A Simple Method

Step 1: Cook the Whole Wheat Pasta

Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Set aside.

Step 2: Prepare the Fresh Vegetables

While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Chop the fresh dill finely as well to release its aromatic oils.

Step 3: Drain the Tuna

Open the can of tuna and drain thoroughly to avoid excess liquid in your salad. Flake the tuna gently with a fork into bite-sized pieces.

Step 4: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This simple dressing keeps the salad light and refreshing, emphasizing the bright lemon and dill flavors.

Step 5: Combine Everything

In a large mixing bowl, add the cooked pasta, tuna, cherry tomatoes, cucumber, red onion, and dill. Pour the lemon and olive oil dressing over the top. Gently toss everything together until well combined and evenly coated.

Step 6: Taste and Adjust

Give your salad a taste and add more salt, pepper, or lemon juice if needed. Sometimes a little extra lemon juice really brings the flavors to life.

Step 7: Chill and Serve

For best results, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.

Ingredient Flex Options

Swap whole wheat pasta for gluten-free pasta if needed.
Use canned salmon or cooked shrimp instead of tuna for a seafood variation.
Add chopped bell peppers or radishes for extra crunch and color.
Use fresh parsley or chives if you don’t have dill on hand.
Incorporate a teaspoon of Dijon mustard into the dressing for a slight tangy kick.
Include kalamata olives or capers for a briny twist.

What Not to Do

Don’t overcook the pasta – mushy pasta will ruin the texture of your salad.
Avoid using canned tuna packed in oil if you want a lighter salad; water-packed tuna works best.
Don’t skip rinsing the cooked pasta with cold water; it helps cool the pasta and prevents clumping.
Don’t add too much dressing at once – start with less and add more to taste.
Avoid using dried dill – fresh herbs make a huge difference in flavor.

Freezer-Friendly Notes

This Lemon Dill Tuna Pasta Salad (no mayo) is best enjoyed fresh or within a couple of days refrigerated. Because of the fresh vegetables and delicate herbs, freezing is not recommended as it can alter the texture and flavor. However, you can prepare the pasta and dressing in advance and keep them separate, then toss together with fresh veggies and tuna when ready to serve.

Common Qs About Lemon Dill Tuna Pasta Salad (no mayo)

Can I use a different type of pasta?

Absolutely! While whole wheat pasta adds a nice nutty flavor and extra fiber, you can substitute with any pasta shape you like, such as penne, bowtie, or gluten-free varieties to suit your preferences.

How long does this salad stay fresh?

When stored in an airtight container in the refrigerator, this salad stays fresh for up to 3 days. The flavors actually improve after sitting for a few hours, but the vegetables remain crispest if eaten within the first day or two.

Can I add cheese to this pasta salad?

Yes, adding small cubes of feta or mozzarella can add creaminess and a salty contrast. Just keep in mind that this will increase the richness and change the flavor profile slightly.

Is this salad suitable for meal prep?

Definitely! It’s a fantastic meal prep option since it holds up well in the fridge and can be portioned out for easy lunches or dinners throughout the week. Just keep the dressing and veggies fresh for optimal taste.

Healthy-ish Favorites

Sweet Dill Zucchini Pickle Pasta Salad – A tangy and crunchy pasta salad with a delightful pickle twist.
Creamy Lemon Chicken – A luscious, zesty chicken dish perfect for weeknight dinners.
Quinoa Salad with Roasted Veggies – A nutrient-packed salad that’s colorful and filling.
Chickpea and Avocado Salad – Creamy, protein-rich, and perfect for quick meals.

Hungry for More?

If you loved this Lemon Dill Tuna Pasta Salad (no mayo), you’ll want to explore more recipes that celebrate fresh herbs and citrus flavors. Try pairing it with a light soup or a simple grilled vegetable side to complete your meal. This salad is also fantastic alongside crusty bread or wrapped in a pita for an easy handheld lunch. Keep experimenting with fresh ingredients and bold flavors – healthy eating never tasted so good!

This salad shines as a bright, nutritious dish that’s both easy to make and packed with flavor. The combination of lemon and dill elevates the humble tuna pasta salad into something truly special. Next time you’re craving something light yet satisfying, give this recipe a try — your taste buds will thank you!

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