Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy 30-Minute Kosher Tuna Pasta Salad Recipe

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PareveFish

Tuna pasta salad is a filling dish that’s ready in about 30 minutes. Pasta shells are tossed with tuna, mayonnaise, olive oil, lemon, red onion, celery, cherry tomatoes and herbs. It works warm, cold or at room temperature.

Tips for a Good Pasta Salad

Cook the pasta just to al dente and rinse it briefly with cold water so it doesn’t keep softening. Drain the tuna well. A little olive oil with the mayonnaise keeps the dressing from feeling heavy, and lemon juice brightens it. The pasta absorbs dressing as it sits, so add a splash of oil or a spoonful of mayonnaise before serving leftovers.

Kosher Notes

This salad is pareve. Use tuna and mayonnaise with a reliable hechsher. If you follow the custom of not eating fish with meat, don’t serve it at a meat meal.

Variations and Storage

Capers, chopped pickles or olives are good additions. It keeps for 3 days in the fridge and is great for packed lunches and potlucks.

Easy 30-Minute Kosher Tuna Pasta Salad Recipe
This satisfying tuna pasta salad comes together in just 30 minutes with simple ingredients. Perfect for busy weeknights or make-ahead lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta shells or rotini
  • 2 cans tuna in water 5 oz each, well drained
  • 1/2 cup mayonnaise kosher certified
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice fresh squeezed
  • 1/2 cup red onion finely diced
  • 1/2 cup celery diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground

What I use for this recipe

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Method
 

  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, about 10-12 minutes.
  2. While pasta cooks, drain tuna completely and break into chunky pieces in a large mixing bowl. Set aside.
  3. Drain pasta in a colander and rinse with cold water until completely cooled. Drain thoroughly.
  4. Add the cooled pasta to the bowl with tuna. Drizzle with olive oil and toss gently to coat.
  5. In a small bowl, whisk together mayonnaise, lemon juice, oregano, garlic powder, salt, and pepper.
  6. Add diced onion, celery, and cherry tomatoes to the pasta and tuna mixture.
  7. Pour the dressing over everything and toss gently until well combined.
  8. Sprinkle with fresh parsley and give it one final toss. Taste and adjust seasoning if needed.
  9. Serve immediately or refrigerate for at least 30 minutes to let flavors meld together.

Notes

This salad keeps well in the refrigerator for up to 3 days. You may need to add a splash of olive oil or a little more mayonnaise if it seems dry after storing. For extra flavor, try adding capers, diced pickles, or a handful of olives. The salad tastes great both cold and at room temperature.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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