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Pasta salad with tuna

Cold tuna pasta

4 ingredients are enough to prepare the cold pasta with tuna, cherry tomatoes and olives flavored with oregano. Here are all the steps of this quick recipe.

Pasta with tuna is the salvation of off-site students, singles and women on the run looking for something to bring to the table. But what would you say to try the cold tuna pasta too? It goes without saying that the level of difficulty is almost zero : the pasta is cooked and once it is cold, the various condiments are added.

In addition to the tuna, we recommend adding some cherry tomatoes and olives and seasoning everything with a little dried oregano . So simple flavors and ingredients that don't require much processing will make this dish one of your summer favorites . Let's see together how to prepare it optimizing the times as much as possible.

Cold tuna pasta
Cold tuna pasta

How to prepare the recipe for cold pasta with tuna

  1. First, cook the pasta in plenty of salted water for the time indicated on the package. We advise you to choose a short format such as farfalle, penne or fusilli which lend themselves well to being picked with the sauce.
  2. While the pasta is cooking, wash the cherry tomatoes and cut them in half, placing them in a bowl.
  3. Also add the tuna and then add the olives, green, black or Taggiasca according to your tastes.
  4. Drain the pasta and pass it under running water to stop cooking and cool it quickly.
  5. Add it to the sauce, add a generous drizzle of extra virgin olive oil and perfume with dried oregano or fresh parsley, mixing well.
  6. The cold pasta with tuna is ready to be eaten but a couple of hours in the refrigerator will make it even better. Before serving, top it off with some basil and season with salt and pepper.

Another pasta salad featuring tuna is the equally simple tuna and pesto pasta . We love it and you?


The pasta salad can be kept for 2-3 days in the refrigerator , well covered in plastic wrap or closed in an airtight container. However, we advise you to bring it back to room temperature for half an hour before serving.

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