# What You'll Need:
→ Pasta Base
01 - 9 oz short pasta (fusilli, penne, or bowties)
02 - Salt for boiling water
→ Salad Components
03 - 1 cup frozen peas
04 - 2 cans (5 oz each) tuna in olive oil, drained and flaked
05 - 1 small red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh dill, chopped (optional)
08 - Zest and juice of 1 large lemon
09 - 3 tbsp extra-virgin olive oil
10 - 1/2 tsp black pepper
11 - 1/2 tsp sea salt, or to taste
→ Optional Additions
12 - 1/4 cup capers, rinsed and drained
13 - 1/2 cup cherry tomatoes, halved
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas to the boiling water. Drain pasta and peas, then rinse under cold water to cool quickly.
02 - In a large mixing bowl, combine the drained tuna, red onion, parsley, dill (if using), lemon zest, and lemon juice.
03 - Add the cooled pasta and peas to the bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to combine.
04 - Stir in capers and cherry tomatoes, if using. Taste and adjust seasoning with more lemon juice, salt, or pepper if desired.
05 - Serve immediately or refrigerate for up to 2 days. Garnish with extra herbs before serving.
