Mexican Tuna Salad with Pasta is a perfect blend of creamy, zesty, and savory ingredients. The combination of tender pasta, protein-rich tuna, fresh veggies, and bold Mexican flavors makes it an ideal dish for lunch, dinner, or even as a side at your next gathering.
Ingredients:
- 1 can (5 oz) tuna in water, drained
- 2 cups cooked pasta (any small shape like rotini, fusilli, or elbow macaroni)
- 1/2 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 2 tbsp sour cream (optional, for extra creaminess)
- 1/4 cup finely diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced cucumber
- 1/2 cup sweet corn kernels (fresh or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely chopped (optional for heat)
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Tortilla chips (optional, for crunch)
Instructions:
- Cook the pasta: Cook your pasta according to the package instructions. Once done, drain and rinse with cold water to stop the cooking process and cool it down. Set aside.
- Mix the dressing: In a large mixing bowl, combine the mayonnaise, sour cream (if using), lime juice, chili powder, cumin, salt, and pepper. Stir until smooth and well combined.
- Combine the ingredients: Add the drained tuna, diced onion, bell pepper, cucumber, sweet corn, cherry tomatoes, and jalapeño (if using) to the bowl with the dressing. Stir gently to coat everything evenly.
- Add the pasta: Add the cooked pasta to the mixture and stir until the pasta is coated with the creamy dressing and well mixed with the veggies and tuna.
- Finish and garnish: Sprinkle chopped cilantro over the salad and toss again to distribute the herbs evenly. Optionally, crush some tortilla chips on top for an extra crunch.
- Serve: Chill the salad in the fridge for 30 minutes if you prefer it colder, or serve immediately.
This Mexican Tuna Salad with Pasta is a refreshing yet filling dish that’s perfect for any occasion. Enjoy!
