Elbow pasta salad with tuna, corn, and chipotle mayonnaise

Recipe for Elbow Pasta Salad with Tuna, Corn, and Chipotle Mayonnaise

Hello! We're going to prepare one of those life-saving meals for when you need something quick, fresh, and full of flavor. This elbow pasta salad with tuna, corn, and chipotle mayonnaise is a classic that never fails, combining the softness of the pasta with the crunchy touch of the corn and that smoky creaminess we love so much. It's perfect to have ready in the refrigerator and solve family meals without complications.

Preparation time

Organizing yourself in the kitchen is essential to enjoy the process. Here's the time breakdown so you know exactly how long it will take to have this delicious dish on the table.

• Preparation: 20 minutes
• Cooking: 10 minutes
• Total: 30 minutes
• Servings: 6 people
• Difficulty: Easy

Ingredients

For the flavor to be authentic, we need to respect the quantities and quality of the products. Here's the list of what we're going to use today for our salad. Remember that the quality of the tuna will make a difference in the final result.

• 1 package of short pasta (elbows or similar)
• 2 cans of tuna in oil (drained)
• 1 small can of sweet corn
• 2 small onions, finely chopped
• ½ cup mayonnaise
• 1 tablespoon white vinegar
• Salt to taste

For the special touch

Although the basic list includes standard mayonnaise, to honor the name of this dish, I suggest using a mayonnaise that already comes with chipotle or having some chipotle adobo on hand to mix in, although we will stick to the indicated creamy base.

Possible substitutions

I understand that sometimes we open the pantry and are missing something. If you don't have tuna in oil, you can use tuna in water, although tuna in oil adds more flavor and moisture to the pasta; just make sure to drain it very well. If you don't have white onion, red onion works wonderfully and adds a vibrant color, similar to what we would look for in a tricolor pasta salad. If you prefer to avoid traditional mayonnaise, you could use plain Greek yogurt, a technique I use a lot in my chicken and yogurt pasta salad.

Utensils we will use

You don't need sophisticated equipment for this recipe, but having the right tools on hand will make everything flow better. We're going to use basic utensils that you surely already have in your drawers.

• Large pot (for cooking pasta)
• Colander (to drain the pasta and tuna)
• Cutting board
• Sharp knife (for the onion)
• Bowl or large container (to mix everything)
• Large spoon or silicone spatula
• Small bowl (to marinate the onion)

Preparation

The secret to this salad is not just mixing ingredients, but the order and care in each step. Follow these instructions so that the texture is perfect and the flavors integrate wonderfully.

1. Marinate the onion

   The first thing we'll do is remove that overly strong flavor from the raw onion. Finely chop the onions and place them in a small bowl. Add the tablespoon of white vinegar and mix well. Let them rest there while you prepare the rest of the ingredients. This step is crucial to soften their flavor so that it doesn't overpower the tuna.

2. Cook the pasta to the exact point

   Fill your large pot with plenty of water and a generous pinch of salt. Bring it to high heat until it boils. Add the package of short pasta and cook according to package instructions. We're looking for it to be al dente, meaning cooked but firm to the bite. If you leave it too soft, it will break when mixing. Once ready, immediately pass it through the colander and let it cool completely. A trick is to spread it on a tray so it doesn't stick.

3. Prepare the salad base

   In your large container, make sure the pasta is already cold (this prevents the mayonnaise from separating or becoming oily). Pour the pasta into the bowl. Add the previously drained sweet corn and the cans of tuna (without the oil, well drained). Now, incorporate the onion we left marinating; you can add it with the resting vinegar, as it will provide a delicious acidity that balances the fat of the tuna.

4. Integrate the creaminess

   It's time to bring everything together. Add the ½ cup of mayonnaise to the bowl. With the help of your spatula or large spoon, mix everything with folding movements. Do it gently so as not to beat the pasta or break up the tuna too much; we want to find defined pieces. If you notice it lacks moisture, you can add a little more mayonnaise, but go little by little.

To finish and serve

Once everything is integrated, taste the salad. This is the time to adjust the salt to taste. Remember that tuna and mayonnaise already contain salt, so be prudent. For a complete experience, take the salad to the fridge (refrigerator) for at least 30 minutes before serving. This allows the pasta to absorb the flavors of the dressing and achieve a fresher, creamier texture, ideal for hot days. Serve cold in individual dishes or in the center of the table.

Nutritional Information

It's good to know what we are consuming, especially if we are monitoring our diet in this 2026 where we seek balance. Here are the estimated values per serving.

• Calories: 350 kcal
• Proteins: 15 g
• Fats: 12 g
• Carbohydrates: 45 g
• Fiber: 3 g

Note: Nutritional values are approximations based on standard ingredients and may vary depending on the brands of mayonnaise or tuna you use at home.

5 keys to make it perfect

Sometimes, the smallest details make a big difference between a «good» salad and a «spectacular» one. Here I share my private chef secrets for this dish.

1. The pasta's doneness is vital.
Never overcook the pasta. If the package says 10 minutes, try it at 9. When mixed with mayonnaise and left to rest, the pasta tends to soften a bit more. If you take it out of the pot too soft, you'll end up with a mash instead of a salad with texture.

2. Draining is the secret to creaminess.
Make sure the corn and, especially, the tuna, are perfectly drained. Excess water or oil dilutes the mayonnaise, causing the dressing to become liquid at the bottom of the bowl instead of adhering to the elbow macaroni. This also applies to other recipes like the macaroni salad with tuna and corn traditional.

3. Temperature matters.
Never mix mayonnaise with hot pasta. Heat separates the mayonnaise emulsion, making it oily and transparent. Be patient and let the elbow macaroni reach room temperature before assembling.

4. Customize your mayonnaise.
If you bought regular mayonnaise and want that «chipotle mayonnaise» touch from the title, simply blend your half cup of mayonnaise with one or two canned chipotle peppers before adding it to the pasta. The change is incredible!

5. Chilling.
Although it can be eaten instantly, the flavor changes radically after half an hour in the refrigerator. The ingredients «marry» and the texture becomes firmer. It's the same principle we apply in the bacon potato salad, where the cold settles the flavors.

When is it ideal to enjoy it?

This elbow macaroni salad has wonderful versatility. It's the queen of picnics and outdoor meals because it's easily transported and enjoyed cold, without the need for reheating. I love preparing it for large family gatherings where I need a hearty dish that appeals to both children and adults.

It is also an excellent option for the week's «meal prep». You can make a large quantity on Sunday and have lunches ready to take to the office on Monday and Tuesday. During Lent or hot summer days, it works perfectly as a light single dish, similar to the freshness that a cucumber and melon salad, but with the substantial contribution of pasta and tuna.

Comparison table

It is common to confuse this recipe with other variations of pasta or tuna salads. Here I show you how our preparation today differs from other popular options so you can choose the one you fancy most.

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you gave this recipe your own touch, perhaps by adding a little extra chili or changing a vegetable. Leave your comment and share your own little tricks so we can all learn new ways to enjoy it!

Culinary glossary

So you don't have any doubts while cooking, here I explain some terms we used today:

• Al dente: Pasta cooking point where it is cooked but retains some firmness when bitten, without being raw or mushy.
• Marinate: Technique of placing a food (like onion) in an aromatic or acidic liquid (vinegar) to flavor it and soften its texture or taste.
• Emulsion: Mixture of two liquids that normally do not combine, such as oil and egg in mayonnaise. Controlling the temperature helps keep it stable.
• Drain: Action of removing all excess liquid from an ingredient (pasta water or tuna oil) using a colander.
• Rest: Leaving a food undisturbed for a certain time so that the flavors settle or the textures define themselves.

Elbow pasta salad with tuna, corn, and chipotle mayonnaise

Elbow Macaroni Salad with Tuna, Corn, and Chipotle Mayonnaise: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: salad, elbow macaroni, with, tuna, corn, mayonnaise, chipotle, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT15M

Cooking Time: PT10M

Total Time: PT25M

Recipe Ingredients:

• 200 g elbow macaroni
• 1 can tuna in water, drained
• ½ cup cooked corn
• ¼ cup chopped celery
• ½ cup mayonnaise
• 1 tablespoon ground chipotle
• Juice of ½ lime
• Salt and pepper to taste
• Fresh cilantro for serving

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 8-10 minutes

Total: :

Total: 25 minutes

Servings: :

Servings: 4 people

Step 1 :

Keep all perishable ingredients well refrigerated throughout the preparation process

Step 2 :

Drain the tuna completely by pressing it with a fork to remove all excessive liquid

Step 3 :

Do not leave the salad out of the refrigerator for more than 2 hours to prevent bacterial growth

Step 4 :

Consume preferably within the first 3 days to ensure the best quality, freshness, and food safety

Step 5 :

If you notice any change in smell, color, or texture, discard the salad immediately as a precaution

Step 6:

Use clean utensils every time you serve to avoid cross-contamination

Editor's Rating:
4.7