Easy 30-Minute Kosher Tuna Pasta Salad Recipe

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I’ve been making this tuna pasta salad for years, and it’s become my go-to dish when I need something filling and satisfying on the table fast. The best part? Everything comes together in about 30 minutes, which makes it perfect for those busy weeknights when you’re running on empty but still want something decent for dinner.

What started as a way to use up leftover pasta has turned into one of my most requested recipes. My kids love it, my husband takes it to work for lunch, and I’ve brought it to more potluck dinners than I can count. The combination of tender pasta, flaky tuna, and crisp vegetables creates this really satisfying texture that works whether you’re eating it warm right after making it or cold from the fridge the next day.

Why This Tuna Pasta Salad Works Every Time

The key to making this salad work is getting the pasta just right. I cook it until it’s tender but still has a little bite, then rinse it with cold water to stop the cooking process. This prevents it from getting mushy when you mix everything together. I also drain the tuna really well and break it into chunky pieces rather than mashing it up completely. You want to taste the fish, not have it disappear into the background.

Getting the Perfect Pasta Texture

This pasta salad is incredibly versatile. I serve it as a main course with some crusty bread and a simple green salad, but it also works as a side dish at barbecues or picnics. The flavors actually improve after sitting for a few hours, so it’s one of those dishes that gets better with time. You can make it in the morning and it’ll be perfect by dinnertime.

Easy 30-Minute Kosher Tuna Pasta Salad Recipe - American recipe
I've been making this tuna pasta salad for years, and it's become my go-to dish when I need something filling and satisfying on the table fast. The best part? Everything comes together in about 30 minutes, which makes it perfect for those busy weeknights when you're running on empty but still want something decent for dinner. What started as a way to use up leftover pasta has turned into one of my most requested recipes. My kids love it, my husband takes it to work for lunch, and I've brought it to more potluck dinners than I can count. The combination of tender pasta, flaky tuna, and crisp vegetables creates this really satisfying texture that works whether you're eating it warm right after making it or cold from the fridge the next day. The key to making this salad work is getting the pasta just right. I cook it until it's tender but still has a little bite, then rinse it with cold water to stop the cooking process. This prevents it from getting mushy when you mix everything together. I also drain the tuna really well and break it into chunky pieces rather than mashing it up completely. You want to taste the fish, not have it disappear into the background. This pasta salad is incredibly versatile. I serve it as a main course with some crusty bread and a simple green salad, but it also works as a side dish at barbecues or picnics. The flavors actually improve after sitting for a few hours, so it's one of those dishes that gets better with time. You can make it in the morning and it'll be perfect by dinnertime.
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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

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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