This is a penne pasta salad built around canned tuna, a trio of fresh herbs โ dill, chives, and mint โ and a creamy avocado-oil and lime dressing. It comes together in 30 minutes and holds up well in the fridge, which makes it genuinely useful on a busy week.
The short version of why this works
Two things make this salad worth repeating. First, the dressing goes on in two stages โ half tossed in while the pasta is still slightly warm, half added after. Warm pasta absorbs the first coat and carries the flavor all the way through, not just on the surface. Second, the herbs do real work here: dill brings a grassy sharpness, mint cuts through the richness of the mayo, and chives add a mild onion note without overpowering the tuna. Use all three โ skipping one flattens the whole thing.
Common problems and fixes
- Dry salad after refrigerating: Pasta keeps absorbing moisture as it sits. Reserve a tablespoon or two of dressing separately and stir it in right before serving to bring it back.
- Watery bottom of the bowl: Frozen vegetables release water as they warm. After blanching, drain them well and spread on a clean towel for a few minutes before adding to the bowl.
- Tuna clumping in chunks: Drain the cans thoroughly and break the tuna apart with a fork before adding it โ this helps it distribute evenly through the pasta rather than sitting in dense pockets.
- Herbs turning dark and limp: Chop the herbs just before you toss them in. Pre-chopped herbs sitting on a cutting board oxidize quickly, especially mint.
- Dressing that tastes flat: Lime juice varies a lot in strength. Taste the dressing before it goes on and adjust โ a little extra lime or a pinch more salt usually fixes it.
Smart swaps
- Avocado oil: A neutral oil like light olive oil or grapeseed oil works fine. Extra-virgin olive oil is fine too but adds its own flavor, which competes a little with the lime.
- Frozen vegetable medley: Any single frozen vegetable works โ peas alone are a clean, simple choice. Fresh blanched green beans or corn cut from the cob are good when you have them.
- Mustard: Dijon and yellow mustard both work. Dijon gives a sharper result; yellow is milder and slightly sweeter.
- Penne: Rotini or farfalle hold the dressing in a similar way. Avoid long pasta like spaghetti โ it doesnโt distribute the tuna and vegetables evenly.
Keeping it fresh
Store the salad in an airtight container in the refrigerator for up to three days. If youโre making it ahead for the week, dress it at the table โ a pre-dressed salad goes limp fast โ so keep the second half of the dressing in a small jar on the side and add it portion by portion as you serve. The herbs are the most fragile part; if youโre prepping multiple days out, store them chopped in a small sealed container and fold them in fresh each time. The pasta, tuna, and vegetables hold well together on their own for up to four days.
Best Herbed Tuna Pasta Salad Recipe
Ingredients
- 2 cans tuna light flaked
- 1 box penne pasta
- 1 bunch dill
- 1 bunch chives
- 1 bunch mint
- 1 cup frozen peas carrots, corn and green beans
- 3 tablespoons mayonnaise
- 2 tablespoons avocado oil
- 1 medium lime juice
- 1 tablespoon mustard
- 1 teaspoon garlic minced
- 1 dash salt
Instructions
- Boil pasta until it's al dente. Meanwhile, prepare the dressing. Mix together the mayonnaise, avocado oil, lime juice, mustard and garlic until creamy and smooth.
- Submerge the frozen vegetables in boiled water for 10 minutes to thaw and slightly blanch the vegetables. You want them to be soft but not mushy.
- Once the pasta is done cooking, place it in a large mixing bowl, followed by the tuna and vegetable medley. Toss together gently once before adding the herbs. Finely chop each herb bunched, place them in the bowl, and toss once more.
- Finally, pour half of the dressing over the pasta salad and stir it well. Sprinkle with salt. Pour the second half of the dressing and stir again, making sure to coat all the salad ingredients well. Season with salt to your liking.
Nutrition
Common questions
Can I use tuna packed in oil instead of water-packed tuna?
Yes, but drain it very well and reduce the avocado oil in the dressing slightly, otherwise the salad ends up greasy. Oil-packed tuna does have a richer flavor, which works well here.
Do I need to rinse the pasta after cooking?
No โ skip rinsing. Rinsing washes off the surface starch that helps the dressing cling to the pasta. Let it cool for a few minutes in the bowl instead, then proceed with the recipe.
Can I make this the night before?
You can cook the pasta, prep the vegetables, and mix the dressing the night before โ store them separately. Combine everything and add the herbs in the morning so the salad stays fresh through the day.