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Tuna and Sweet Pea Orecchiette With Lemon-Dill Sauce

Prep time: 35 minutes

Total time: 35 minutes

Serves: 4

12 spears asparagus, chopped

3 cups orecchiette (or medium-size shell) pasta, cooked al dente

10 to 12 oz canned Italian tuna in oil, drained and flaked (reserve the oil)

1 1/2 cups frozen green sweet peas, thawed

2 Tbsp capers (optional)

Salt to taste

Pepper to taste

For the lemon-dill vinaigrette:

Juice of 1 lemon, or more to taste

3 Tbsp reserved tuna oil

2 Tbsp chopped fresh dill

  1. Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute. (Or leave the asparagus whole so it's a finger food!) Place in a large bowl with all the remaining pasta ingredients.

  2. Whisk together the dressing, then toss with the pasta salad. Serve at room temperature or chilled.

Ideas for picky eaters: Set aside some of the noodles and peas. Toss with a bit of the lemon-dill dressing or just a squeeze of lemon and some butter. Top with grated parmesan.


Missy Chase Lapine is the Sneaky Chef! Her yummy recipes get kids to scarf their veggies. Send her questions at