Sam When it comes to simple, sunny dishes that practically scream summer, this tuna pasta salad with lemon and dill is always at the top of my list. It’s light, bright, and packed with protein—perfect for a quick lunch, easy dinner, or a guaranteed crowd-pleaser at your next picnic or potluck.
I love how this tuna pasta salad with lemon and dill comes together so effortlessly. The combination of tender pasta, flaky tuna, crisp veggies, and a zesty lemon dill dressing is everything you want in a refreshing side or main. And the best part? It holds up beautifully in the fridge, making it an ideal make-ahead pasta salad that you can prep in advance and enjoy all week.
This healthy tuna pasta salad is also naturally free of mayo, which makes it safer for outdoor events and lighter on the palate. The bright lemon and fresh dill give it a Mediterranean-inspired feel, while the high-protein tuna and fiber-rich pasta make it both filling and satisfying. If you’re watching your carbs, try using whole grain or chickpea pasta for even more fiber and nutrients.
I often make this tuna pasta salad with lemon vinaigrette when I want a balanced meal that’s easy to grab from the fridge. It’s great for meal prep pasta salad lovers and a smart option for anyone following a heart-healthy or high-protein diet.
If you’re ready to add a new favorite to your meal prep rotation or summer gathering menu, let’s dive in!
Tuna Pasta Salad with Lemon and Dill | Picnic-Ready and Make-Ahead Approved
Ingredients
- 8 oz pasta rotini, penne, or bowties work great
- 2 5 oz cans of tuna, drained
- ½ cup celery diced
- ¼ cup red onion thinly sliced
- ½ cup cucumber diced
- ¼ cup fresh dill chopped
- 2 tbsp fresh parsley chopped
- Juice and zest of 1 large lemon
- ¼ cup extra virgin olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large bowl, combine drained tuna, celery, red onion, cucumber, dill, and parsley.
- Step 3: In a separate small bowl, whisk together lemon juice, zest, olive oil, Dijon mustard, salt, and pepper.
- Step 4: Add cooled pasta to the tuna mixture. Pour dressing over the top and toss gently to combine.
- Step 5: Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Secret Tips for the Best Tuna Pasta Salad with Lemon and Dill
1. Use High-Quality Tuna: Choose wild-caught tuna packed in water or olive oil for the best flavor and texture. This ensures your healthy tuna pasta salad is full of lean protein and omega-3s. 2. Don’t Overcook the Pasta: For the perfect high-protein pasta salad, cook your pasta al dente. This keeps it from getting mushy when chilled and helps it absorb the lemon dill vinaigrette better. 3. Brighten with Extra Lemon: Always use both the juice and zest of a fresh lemon. The zest adds intense citrus flavor that elevates your lemon dill tuna pasta salad to new heights. 4. Let It Rest: While this is a make-ahead tuna pasta salad, letting it rest in the fridge for a few hours allows the flavors to meld beautifully. The dill and lemon become more pronounced, and the tuna absorbs the dressing. 5. Keep It Picnic-Ready: Since this is a no mayo tuna pasta salad, it’s perfect for outdoor gatherings. Store it in a cooler with ice packs and give it a quick toss before serving at your picnic or potluck. 6. Make It a Protein Powerhouse: For an extra high-protein pasta salad, double the tuna or add chickpeas. You’ll boost satiety while keeping the salad light and refreshing. 7. Add Crunch and Color: Mix in chopped bell peppers, radishes, or even snap peas for added crunch. These veggies complement the lemon dill tuna pasta salad and give it a vibrant, colorful finish.Recipe Overview
Difficulty Level: Easy
Course: Lunch / Dinner / Side Dish
Cuisine: American / Mediterranean-Inspired
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: ~25 minutes
Nutritional Snapshot (Per Serving)
Calories: ~320
Protein: 22g
Carbohydrates: 24g
Fat: 14g
Sugar: 2g
Gluten-Free: Use gluten-free pasta if needed
Tuna is an excellent source of lean protein and heart-healthy omega-3 fatty acids (WebMD). Combined with fiber-rich pasta and antioxidant-packed vegetables, this salad makes for a balanced, nutrient-dense meal.
Budget Breakdown
Canned tuna (2 cans): ~$4.00
Pasta (8 ounces): ~$2.00
Fresh dill & parsley: ~$3.00
Lemon: ~$1.00
Red onion & celery: ~$2.00
Olive oil & Dijon mustard: ~$2.00
Total Cost: ~$14.00
Cost Per Serving: ~$2.33
For more tips on eating well while keeping costs in check, visit EatRight.org.
Behind the Recipe
I first created this tuna pasta salad with lemon and dill when I needed a dish that could handle being packed in a cooler for a beach picnic. I wanted something hearty yet refreshing, and above all—something that wouldn’t wilt in the summer heat.
The solution? A lemon dill tuna pasta salad that combines pantry staples with fresh, vibrant flavors. Over time, it’s become one of my most-requested picnic recipes and a staple in my meal prep pasta salad lineup.
One of the things I adore about this salad is its versatility. You can serve it as a light lunch, a side dish for grilled meats, or even as a complete dinner on a warm evening. It’s also easy to adapt—sometimes I toss in arugula or baby spinach for extra greens, or swap in chickpea pasta for added fiber.
The flavor combination of lemon and dill is one of my favorites. The brightness of the citrus complements the rich tuna and adds a layer of freshness to the salad that’s hard to resist. The result is a Mediterranean-inspired tuna pasta salad that always disappears quickly at picnics and potlucks.
Over the years, this picnic-ready tuna pasta salad has also become one of my go-to options for busy weeks. It’s easy to prepare a big batch and enjoy it for lunch or dinner throughout the week. It holds up well, and I find that the flavors deepen beautifully after a day in the fridge.
Whether you’re packing it for a beach day, prepping your lunches for the week, or simply craving a bright, zesty dish, this tuna pasta salad with lemon and dill is one you’ll turn to again and again.
Why You’ll Love This
- High in protein and heart-healthy omega-3s
- Bright, fresh, and flavorful
- No mayo—perfect for outdoor gatherings
- Quick and easy to make
- Ideal for meal prep
- Gluten-free adaptable
Perfect For
- Summer Picnics & Potlucks
- Make-Ahead Lunches
- Light Dinners
- Heart-Healthy Menus
- High-Protein Meal Prep
(Explore more crave-worthy gastric treats in our Healthy Side Dishes, Make-Ahead Lunch, Light Lunch Recipes, Comfort Food Dinner, Easy Side Recipes recipe collections.)
Ingredients You’ll Need
- 8 oz pasta (rotini, penne, or bowties work great)
- 2 (5 oz) cans of tuna, drained
- 1/2 cup celery, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Juice and zest of 1 large lemon
- 1/4 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Ingredient Highlights
Tuna: Rich in protein and omega-3s. Opt for tuna packed in water for a lighter option or olive oil for extra flavor (Nutritionix).
Lemon: Adds brightness and a refreshing tang that pairs perfectly with dill.
Fresh dill: The signature herb in this lemon dill tuna pasta salad. Fresh is best here—its flavor shines!
Olive oil: Provides heart-healthy fats and a smooth base for the dressing (Healthline).
Pasta: Use whole grain or gluten-free pasta for added fiber and nutrition.
How to Make It
Step 1: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Step 2: In a large bowl, combine drained tuna, celery, red onion, cucumber, dill, and parsley.
Step 3: In a separate small bowl, whisk together lemon juice, zest, olive oil, Dijon mustard, salt, and pepper.
Step 4: Add cooled pasta to the tuna mixture. Pour dressing over the top and toss gently to combine.
Step 5: Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving to allow flavors to meld.
Pro Tips for Success
- Rinse pasta well to stop cooking and prevent sticking.
- Use fresh dill for the most vibrant flavor.
- Chill the salad before serving—it tastes even better after a few hours.
- Add extra veggies like cherry tomatoes or arugula for variety.
- Use high-quality olive oil for a richer dressing.
Easy Variations
- Creamy twist: Add a couple tablespoons of Greek yogurt for a creamy texture.
- Grain swap: Try using quinoa or farro instead of pasta.
- Vegan version: Use chickpeas instead of tuna.
- Extra greens: Toss in baby spinach or arugula.
- No-mayo tuna pasta salad: This version is naturally mayo-free—perfect for picnics.
Storage & Reheat Tips
- Store in an airtight container in the fridge for up to 4 days.
- No reheating needed—this salad is best served chilled.
- If making ahead, reserve a bit of dressing to freshen up before serving.
Make It a Meal
Serve this tuna pasta salad with lemon and dill alongside:
Frequently Asked Questions
Very! It’s high in protein, fiber, and heart-healthy fats—perfect for balanced eating. Tuna provides omega-3 fatty acids, while pasta and veggies contribute fiber and antioxidants (WebMD).
Yes. It’s one of the best make-ahead pasta salad options and keeps well in the fridge for up to 4 days. The flavors actually improve as it rests.
It can be. With lean protein and fiber, it helps promote satiety—key for managing weight (GoodRX).
Rotini, penne, or bowties hold the dressing well. For added fiber, choose whole grain or chickpea pasta.
Store it in the fridge for up to 4 days. If you plan to enjoy it for several days, consider reserving some dressing to refresh the salad before serving.
Not recommended. The texture of the pasta and veggies won’t hold up well after freezing.
Cherry tomatoes, olives, arugula, capers, bell peppers, and even artichoke hearts make great additions to enhance this healthy tuna pasta salad.
Yes—this no mayo tuna pasta salad is safer for outdoor events. Just keep it chilled until serving and use an insulated cooler.
Yes! If you prefer a creamy tuna pasta salad, try substituting part of the olive oil with Greek yogurt. It adds creaminess while keeping the dish light and protein-packed.
Simply use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.
Use both lemon zest and juice, and don’t skimp on fresh dill. A little Dijon mustard in the dressing helps balance the flavors beautifully.
Yes! Canned tuna is a convenient source of lean protein and omega-3s (Nutritionix). Just be mindful of sodium levels—opt for tuna packed in water or low-sodium options when possible.
Final Thoughts
This tuna pasta salad with lemon and dill is everything I love about summer cooking—simple, vibrant, and make-ahead friendly. Whether you’re prepping it for weekday lunches, bringing it to a cookout, or enjoying it as a light dinner, it’s sure to become a new favorite.
With its bright lemon dill dressing, protein-packed tuna, and crisp veggies, it checks all the boxes for flavor and nutrition. Plus, it’s endlessly adaptable—feel free to make it your own with your favorite pasta shapes or add-ins.
This lemon dill tuna pasta salad is also a great way to add more omega-3s and heart-healthy ingredients to your diet. If you’re looking for a high-protein pasta salad that’s easy to prep and perfect for summer entertaining, this is it.
So grab a bowl, toss it together, and bring a little sunshine to your table. And if you’re packing it for your next picnic—don’t forget an extra squeeze of lemon just before serving!
If you enjoyed this recipe, be sure to check out some of my other favorites like Grilled Fish Sandwich with Slaw & Tzatziki and Grilled Peach and Burrata Salad. Happy cooking!
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A bright, high-protein, and picnic-ready pasta salad with tuna, lemon, dill, and crisp veggies—perfect for meal prep or summer gatherings!
