Mexican tuna salad with pasta

Here’s a Mexican Tuna Salad with Pasta recipe that’s flavorful, easy, and perfect for a light lunch or picnic. It combines pantry staples with zesty Mexican flavors. 🌶️🇲🇽

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🌮 Mexican Tuna Pasta Salad

📝 Ingredients:

For the Salad:

• 1½ cups uncooked pasta (elbow, rotini, or shells work great)

• 1–2 cans of tuna in water or oil (drained)

• 1 cup canned corn (or fresh/frozen)

• 1 cup canned black beans (rinsed and drained)

• ½ cup red bell pepper, diced

• ½ cup red onion, finely chopped

• 1 cup cherry tomatoes, halved

• 1 avocado, diced (optional)

• ¼ cup chopped cilantro

• Jalapeño (optional, finely chopped, to taste)

For the Dressing:

• 3 tbsp mayonnaise

• 2 tbsp Greek yogurt or sour cream

• Juice of 1 lime

• 1 tsp chili powder

• ½ tsp cumin

• Salt and pepper to taste

• Hot sauce or a pinch of cayenne (optional)

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🍴 Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.

2. In a large bowl, combine the drained tuna, corn, black beans, bell pepper, red onion, cherry tomatoes, and cilantro.

3. Make the dressing: In a small bowl, whisk together mayonnaise, yogurt/sour cream, lime juice, chili powder, cumin, salt, pepper, and hot sauce (if using).

4. Add the cooled pasta to the bowl with the salad ingredients.

5. Pour the dressing over the salad and toss everything together until evenly coated.

6. Gently fold in the avocado if using, just before serving.

7. Chill for 20–30 minutes before serving to let flavors meld (optional but recommended).