Mexican Pasta Salad with Tuna and Corn Recipe
A hearty salad made with small pasta, tuna, corn, red onion, and bell pepper, dressed with a lime-yogurt sauce with a hint of chili. It’s something between a classic pasta salad and a Mexican-style tuna salad – perfect for a lunchbox or for serving at a home gathering. It tastes best well chilled, once all the flavors have melded together.
This salad combines the creaminess of a classic pasta salad with the freshness and spice of Mexican-inspired flavors. The lime-yogurt dressing keeps it lighter than mayonnaise-heavy versions, while tuna and corn make it satisfying enough for a full meal.
Chef's tips
Use small pasta shapes like ditalini, small shells, or macaroni so the dressing coats everything evenly and each bite has a bit of every ingredient. Make sure the pasta is fully cooled and well drained so the dressing doesn’t become watery. If you’re preparing it ahead for a party, mix in the cilantro and cucumber shortly before serving for the freshest flavor and crunch.
How to serve
Serve in a large bowl topped with extra chopped cilantro and a few lime wedges on the side. It pairs well with grilled meats, quesadillas, or as part of a buffet with other salads and dips. For a lunchbox, pack it in a sealed container and keep chilled until serving.
Ingredients
- pasta - 250 g
- tuna - 160 g
- corn - 150 g
- bell pepper - 1 piece
- onion red - 0.5 pieces
- cucumber - 0.5 pieces
- plain yogurt - 150 g
- mayonnaise - 2 tablespoons
- lime - 1 piece
- chili pepper - 0.5 pieces
- cilantro - 2 tablespoons
- salt
- black pepper
Preparation
- Cook the pasta in plenty of salted water according to the package instructions, but shorten the cooking time by 1 minute so it is slightly al dente. Drain, rinse with cold water to stop the cooking, and drain very well.
- Drain the corn in a sieve. Drain the tuna from its liquid and flake it with a fork.
- Remove the seeds and core from the bell pepper and dice it finely. Peel the onion and chop it very finely. Cut the cucumber in half lengthwise, scoop out the soft, seedy center with a teaspoon, and dice the rest.
- Finely chop the chili pepper, removing the seeds if you prefer a milder version. Chop the cilantro.
- In a large bowl, mix the yogurt, mayonnaise, lime juice, chili, and a pinch of salt and pepper. Stir until you get a smooth dressing.
- Add the cooked and cooled pasta, tuna, corn, bell pepper, onion, and cucumber to the bowl with the dressing. Gently toss to combine, taking care not to mash the tuna completely.
- Add the chopped cilantro and mix again. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
- Refrigerate the salad for at least 20 minutes so the flavors can meld. Serve chilled.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wymieszaj, bo sos może lekko opaść na dno.
