Lemon Broccoli Tuna Pasta Salad
Bright, zesty, and irresistibly satisfying, this Lemon Broccoli Tuna Pasta Salad is a flavor-packed dish that's perfect for lunch, picnics, or light dinners. Featuring tender pasta, crisp-tender broccoli florets, and protein-rich tuna, all tossed in a creamy dressing infused with fresh lemon juice, lemon zest, Dijon mustard, and a hint of garlic, this recipe delivers a harmonious blend of tangy, savory, and refreshing flavors in every bite. Ready in just 30 minutes, this quick and easy salad is perfect for meal prep and can be served chilled or at room temperature. Add a sprinkle of fresh parsley for a burst of color and herby freshness, and enjoy a wholesome, nutrient-packed dish that's as delicious as it is versatile. Keywords: "Lemon Tuna Pasta Salad," "Broccoli Tuna Salad," "Easy Summer Salad," "Healthy Tuna Pasta Recipe."
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Recipe Information
Ingredients
- 250 grams pasta (fusilli or penne)
- 300 grams broccoli florets
- 150 grams canned tuna in water (drained)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 4 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down. Set aside.
In another pot, bring water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Immediately transfer the broccoli to an ice water bath to stop the cooking process. Drain and set aside.
In a large mixing bowl, whisk together lemon juice, lemon zest, mayonnaise, olive oil, dijon mustard, minced garlic, salt, and black pepper to form a creamy dressing.
Add the cooked pasta, blanched broccoli, drained tuna, and chopped parsley (if using) to the bowl with the dressing. Toss everything gently to coat evenly.
Taste and adjust seasoning if needed by adding more salt, pepper, or lemon juice.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional parsley or lemon zest if desired.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.1 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
