Bright, zesty, and packed with protein—this pasta salad delivers big flavor in every bite.
When the weather heats up, I crave meals that are cool, fresh, and satisfying—and that’s where this tuna pasta salad with lemon and dill comes in. It’s one of my favorite go-to dishes for warm days, meal prep, or even a quick protein-packed lunch after a workout.
I remember first making this healthy tuna pasta salad on a busy summer afternoon. I had some canned tuna in the pantry, a box of pasta, a bundle of fresh dill, and lemons that needed using. The result? A vibrant and zesty pasta salad that’s now a staple in my kitchen.
The beauty of this tuna pasta salad with lemon and dill is that it’s more than just another pasta salad—it’s a dish that brings together the perfect balance of textures and flavors. The flaky tuna provides a rich, satisfying protein; the pasta adds heartiness; the crisp cucumbers and red onions add crunch and brightness; and the lemon dill vinaigrette ties everything together with its light, tangy freshness. If you’re looking for a delicious cold tuna pasta salad that’s free of heavy mayo, this is it.
Plus, it’s so versatile! I love making a big batch for meal prep at the start of the week. It stays fresh and flavorful in the fridge, making it ideal for grab-and-go lunches or easy dinners. It’s also a star at potlucks and summer gatherings—every time I bring this lemon dill pasta salad to a picnic or BBQ, it’s one of the first dishes to disappear.
If you’re new to making pasta salads without mayo, trust me—this bright, zesty dressing will win you over. It lets the natural flavors of the tuna and fresh herbs shine through, making this an irresistible and healthy cold pasta salad you’ll want to make again and again.
Tuna Pasta Salad with Lemon and Dill
Ingredients
- 12 oz pasta rotini, penne, or fusilli work well
- 2 cans tuna drained
- 1 cucumber diced
- ½ small red onion finely chopped
- ¼ cup capers drained
- 2 lemons juiced and zested
- ¼ cup fresh dill chopped
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: feta cheese cherry tomatoes, arugula
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare vinaigrette: Whisk together lemon juice, zest, olive oil, salt, and pepper.
- Combine ingredients: In a large bowl, toss pasta with tuna, cucumber, red onion, capers, and dill.
- Dress the salad: Pour the lemon dill vinaigrette over the salad and toss gently to coat.
- Taste and adjust: Add more salt, pepper, or lemon to taste.
- Chill for 30 minutes if desired, or serve immediately.
Notes
Secret Tips for Tuna Pasta Salad with Lemon and Dill
- Choose high-quality tuna: For the best flavor in your tuna pasta salad with lemon and dill, opt for tuna packed in olive oil. It delivers richer taste and better texture than water-packed versions.
- Don’t overcook your pasta: Cook the pasta just until al dente. Slightly firm pasta holds up better in a healthy cold pasta salad and absorbs the lemon dill vinaigrette without becoming mushy.
- Use fresh dill whenever possible: While you can substitute dried dill in a pinch, fresh dill brings a bright, herbaceous flavor that makes this lemon dill pasta salad shine. It’s worth seeking out!
- Balance the lemon flavor: Taste the dressing as you go. Depending on your lemons’ tartness, you may want to add an extra splash of olive oil or a touch of honey to balance the acidity in your lemon dill pasta salad.
- Boost texture with add-ins: Add extra crunch to your Mediterranean tuna pasta salad with ingredients like chopped bell peppers, blanched green beans, or toasted nuts.
- Serve at room temperature for the best flavor: While this is a perfect cold tuna pasta salad, letting it sit at room temperature for 10–15 minutes before serving enhances the flavors.
- Use whole grain or legume-based pasta for more fiber and protein: Whole grain pasta boosts nutrition and keeps your high protein tuna pasta salad even more satisfying and filling.
- Meal prep like a pro: Make a big batch and store it in an airtight container for up to 3 days. The flavors improve as the salad sits, making this an ideal meal prep tuna pasta salad.
- Garnish right before serving: Reserve a bit of fresh dill and lemon zest for a vibrant final garnish that really makes this dish pop on the table.
- Add feta or shaved Parmesan: Cheese adds richness and a salty kick, elevating your easy tuna pasta salad recipe from simple to restaurant-worthy.
Recipe Overview
Difficulty Level: Easy
Course: Salad / Lunch / Side Dish
Cuisine: Mediterranean-inspired / American
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nutritional Snapshot (Per Serving)
Calories: ~320
Protein: 20g
Fat: 12g
Carbohydrates: 28g
Fiber: 3g
Sugar: 2g
Tuna is a fantastic source of lean protein and omega-3 fatty acids—check out Healthline’s guide to canned tuna nutrition. Lemon juice offers vitamin C and antioxidants (WebMD), while dill provides vitamins A and C along with beneficial plant compounds (Healthline).
Budget Breakdown
Pasta (12 oz): ~$2.00
Canned Tuna (2 cans, 5 oz each): ~$4.00
Fresh Dill: ~$2.00
Lemon (2): ~$1.00
Cucumber: ~$1.00
Red Onion: ~$0.75
Capers: ~$2.00
Olive Oil & Pantry Staples: ~$1.00
Total Cost: ~$13.75
Cost Per Serving: ~$2.29
Behind the Recipe
I love a good pasta salad, but I’ve never been a fan of the heavy, mayo-laden versions. That’s why this lemon dill pasta salad is such a favorite. It’s light, bright, and filled with fresh flavors—the perfect counterpoint to rich summer fare like grilled meats and creamy sides.
The inspiration came from a trip to the Mediterranean coast, where simple dishes with bold, clean flavors are the norm. I wanted to create a Mediterranean tuna pasta salad that felt equally refreshing and nourishing. With tuna for protein, lemon and dill for brightness, and a drizzle of good olive oil, this salad delivers just that.
One of the reasons I love this dish so much is how effortlessly it comes together. It’s one of those recipes that feels fancy enough for company but easy enough to make on a weeknight. The combination of tuna, lemon, and dill is classic, and it’s a flavor profile that works beautifully with pasta.
I’ve also found that this high protein tuna pasta salad is a great way to introduce people to pasta salads without mayo. The bright, herbaceous dressing is a game-changer, and it’s especially great for anyone looking for lighter meal options. Plus, tuna is such a powerhouse ingredient—loaded with lean protein and omega-3s—that it turns a simple pasta dish into a satisfying, balanced meal.
Over time, I’ve experimented with different variations, adding ingredients like cherry tomatoes, feta cheese, and even a handful of arugula for an extra pop of color and flavor. But no matter how you customize it, the heart of this tuna pasta salad with lemon and dill remains the same: a celebration of fresh, simple ingredients and bold, bright flavors.
What Makes It Irresistible
- Bright and zesty lemon dill vinaigrette
- Lean protein from canned tuna
- No mayo—light and refreshing
- Make ahead friendly—great for meal prep
- Perfect for picnics, potlucks, and lunches
Best Served When
- Meal prepping for the week
- Outdoor picnics or BBQs
- Light summer lunches
- Post-workout meals for protein and carbs
- As a side dish for grilled seafood or chicken
Pantry Rundown
Ingredients You’ll Need:
- 12 oz pasta (rotini, penne, or fusilli work well)
- 2 cans tuna, drained
- 1 cucumber, diced
- ½ small red onion, finely chopped
- ¼ cup capers, drained
- 2 lemons, juiced and zested
- ¼ cup fresh dill, chopped
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: feta cheese, cherry tomatoes, arugula
Ingredient Highlights:
- Canned Tuna: High in protein and omega-3s—learn about its nutritional profile on Nutritionix.
- Lemon: Rich in vitamin C and antioxidants—check out the benefits on Medical News Today.
- Dill: Offers vitamins A, C, and flavonoids—see more at Very Well Health.
How It’s Done
- Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare vinaigrette: Whisk together lemon juice, zest, olive oil, salt, and pepper.
- Combine ingredients: In a large bowl, toss pasta with tuna, cucumber, red onion, capers, and dill.
- Dress the salad: Pour the lemon dill vinaigrette over the salad and toss gently to coat.
- Taste and adjust: Add more salt, pepper, or lemon to taste.
- Chill for 30 minutes if desired, or serve immediately.
Derek’s Pro Tips
- Use high-quality tuna—packed in olive oil for the best flavor.
- Don’t overcook the pasta—al dente is key for a great texture.
- Fresh dill makes a difference—dried dill just won’t deliver the same punch.
- Balance acidity—taste your vinaigrette and adjust lemon and oil as needed.
- Meal prep ready—store in an airtight container for up to 3 days.
Make It Yours
- Add feta for a salty, creamy element.
- Toss in cherry tomatoes for sweetness and color.
- Mix in arugula for peppery greens.
- Use whole grain or gluten-free pasta if desired.
- Include olives for briny depth.
Keep It Cozy
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Best enjoyed cold or at room temperature.
- Make ahead: Prepare fully and store in the fridge—flavors improve as it sits.
Morning Pairings 🍽️
Pair this pasta salad with:
- Grilled Zucchini with Ricotta & Walnuts
- Sticky-Sweet and Savory Pork Skewers
- Rainbow Veggie Rice Paper Rolls with Peanut Sauce
Comfort Food Questions Answered
Cook pasta, mix with drained tuna, cucumber, onion, capers, fresh dill, and a lemon dill vinaigrette. Toss everything together and chill before serving for the best flavor.
Yes! It’s high in protein from tuna, rich in omega-3s, and features fresh veggies and a light lemon dill dressing. This makes it a perfect choice for a healthy tuna pasta salad that’s both satisfying and nutritious.
Absolutely—this no mayo tuna pasta salad uses olive oil and lemon for a bright, light dressing. It’s a great alternative if you’re looking for a healthier pasta salad option.
It keeps well for up to 3 days—perfect for meal prep tuna pasta salad. Just store it in an airtight container and give it a quick toss before serving.
Short shapes like rotini, penne, or fusilli hold the dressing and mix well with tuna and veggies. These pasta shapes also make it easier to enjoy the salad cold.
Fresh dill is best for flavor, but in a pinch, use half the amount of dried dill. If you’re making a lemon dill pasta salad regularly, keeping fresh dill on hand is worth it.
Cherry tomatoes, bell peppers, arugula, olives, or even blanched green beans work well in this Mediterranean tuna pasta salad. Adding more veggies boosts nutrition and adds great texture.
Toss with a little extra olive oil and lemon juice before serving if it seems dry. This trick keeps your cold tuna pasta salad fresh and flavorful.
Yes! This cold tuna pasta salad holds up well and travels beautifully—ideal for outdoor meals and picnics.
Yes! Feta or shaved Parmesan add great flavor and texture. Cheese complements the briny tuna and bright lemon perfectly in this easy tuna pasta salad.
It can be! This healthy cold pasta salad is high in protein and healthy fats, and it’s naturally portion-controlled. Using whole grain pasta and adding extra veggies can boost its weight-loss-friendly profile.
A lemon dill vinaigrette made with olive oil, fresh lemon juice, and chopped dill is the perfect dressing for a tuna pasta salad with lemon and dill. It keeps the salad light and flavorful.
Absolutely! Whole grain pasta adds fiber and nutrients, making this high protein tuna pasta salad even healthier and more satisfying.
Final Stir
This tuna pasta salad with lemon and dill is one of those recipes I turn to again and again. It’s easy, delicious, and endlessly versatile—perfect for busy weeks, casual lunches, or potluck gatherings.
The bright, zesty flavors and lean protein make it a smart choice for those seeking a healthy tuna pasta salad that doesn’t rely on heavy mayo. And because it comes together with pantry staples and a few fresh ingredients, it’s always within reach.
I also love that this dish is make-ahead friendly. It holds up beautifully in the fridge, making it an excellent option for meal prep. Whether you’re packing it for lunch or serving it at your next picnic, it’s guaranteed to be a crowd-pleaser.
One of my favorite ways to enjoy this tuna pasta salad with lemon and dill is to serve it alongside grilled seafood or chicken for a complete meal. The vibrant flavors pair perfectly with a wide range of proteins, making it one of the most versatile pasta salads you can make.
So the next time you’re looking for a light, flavorful dish that’s just as satisfying on day three as it is on day one, give this tuna pasta salad with lemon and dill a try. One forkful, and you’ll see why it’s a favorite in my kitchen.
“Simple ingredients, bold flavors—that’s the heart of good cooking.“—Chef Derek
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