Elbow Pasta Salad with Tuna, Corn, and Chipotle Mayonnaise

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

Hello! We're going to prepare one of those lifesaver recipes that never fail at home. This elbow pasta salad with tuna is the perfect combination of creamy textures and crunchy vegetables, with that smoky touch that chipotle gives us. It's a hearty, very economical dish that you'll have ready in a matter of minutes, ideal for those busy days when we want to eat well without complications.

Preparation time

To organize ourselves better in the kitchen, here is the breakdown of the time we will invest. It's a very quick recipe, perfect for solving a last-minute meal or for making ahead of time.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 3 ½ cups
• Difficulty: Easy

Ingredients

The beauty of homemade Mexican food lies in using simple ingredients to create memorable flavors. Here is the exact list of what you need. Remember that the quality of your tuna and the freshness of the vegetables will make the difference.

• 1 cup dry elbow pasta or small macaroni
• 2 tablespoons mayonnaise or Greek yogurt natural unsweetened
• 1 tablespoon pickled chili vinegar
• 1 teaspoon yellow mustard
• 1 can or pouch of tuna 70 gr (in water or oil, as you prefer)
• 1 cup frozen mixed vegetables (corn, carrot, pea)
• Salt to taste
• Pepper to taste
• Chipotle chile in adobo (amount to taste for the mayonnaise)

To accompany (Optional)

• Crackers
• Fresh lettuce leaves
• Extra pickled chiles

Note on substitutions: If you don't have the frozen peasant mix, you can use individual cans of corn and peas, and chop a fresh carrot into small cubes, although this will require an extra cooking step for the carrot. If you're looking for a lighter, fresher version, similar to a salad with fresh tuna, you can opt for Greek yogurt entirely.

Utensils we will use

We don't need sophisticated equipment for this recipe. With the basics you have in your drawers, it's more than enough to achieve an excellent result.

• Medium pot for cooking pasta
• Colander or pasta strainer
• Large bowl or mixing bowl
• Tablespoon for measuring and stirring
• Kitchen knife and cutting board (if using whole chipotles)

Preparation

Follow these steps so your cold salad is just right. The secret lies in carefully cooking the pasta and balancing the dressing well.

1. Cooking the pasta

   Heat water in the medium pot. When it comes to a boil, add salt generously and add the cup of elbow pasta. Cook over medium-high heat until the pasta is al dente; this means it should be soft on the outside but offer a slight resistance when bitten. It's crucial not to overcook it so it doesn't fall apart when mixing. If you like to try different types of pasta, as in the green spaghetti, you'll know that the cooking point is vital.

2. Thermal shock and draining

   Once the pasta is ready, immediately pour it into the colander. Run it under cold tap water. This not only stops the cooking instantly, preventing it from becoming mushy, but also cools it down so you can mix it with mayonnaise without it separating due to heat. Drain the excess water very well; we want the pasta dry so the dressing adheres well.

3. Preparation of the chipotle mayonnaise

   In the large bowl, we are going to create the soul of the salad. Mix the 2 tablespoons of mayonnaise (or Greek yogurt) with the teaspoon of yellow mustard. Here's the trick: add the tablespoon of pickled chili vinegar and a little chili chipotle finely chopped or a little of the adobo from the can. Mix vigorously until a uniform color and creamy texture are obtained.

4. Incorporation of ingredients

   Add the already cold and well-drained elbow pasta to the bowl. Also add the tuna; make sure you have drained it perfectly beforehand so as not to water down the salad. Incorporate the cup of frozen vegetables (previously thawed and drained). The country mix adds color and sweetness thanks to the corn and the carrot.

5. Final Seasoning

   With the help of a spoon, coat all the ingredients with the chipotle dressing. Do it with gentle movements so as not to break the pasta. Taste the mixture and add salt and pepper to taste. Remember that tuna and mayonnaise already contain salt, so be careful.

To finish and serve

If you feel the mixture is too dry, you can adjust by adding a little more mayonnaise or an extra splash of vinegar. To enjoy it to the fullest, I recommend refrigerating it for at least 20 minutes before serving; this allows the flavors to settle, similar to what we do with a tortellini and spinach salad. Serve cold with crackers or on lettuce leaves for a lighter version.

Nutritional Information

Here is an estimate of what this delicious salad provides per serving. It is a balanced dish that combines carbohydrates, proteins, and fats.

• Calories: 320 kcal
• Proteins: 15 g
• Fats: 12 g
• Carbohydrates: 38 g
• Fiber: 4 g

Note: Values are approximate 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 are what transform a good recipe into a spectacular one. Here I share my secrets for this salad.

1. The pasta's doneness is sacred.
There's nothing worse in an elbow pasta salad than pasta that falls apart. Watch the cooking one minute before what the package says. When cooling it under water, make sure to move it with your hand so that the cold reaches all corners and cooking stops completely.

2. Draining is essential.
Both the tuna, vegetables, and pasta must be free of excess liquid. If you add water to the mixture (from poorly drained tuna or wet pasta), the mayonnaise it will dilute and you will lose that creamy texture we are looking for. If you are looking for more liquid textures or soups, I recommend trying a smoked corn cream, but here we are looking for body.

3. The quality of the tuna matters.
Even if we use canned tuna, try to use compact loins instead of shredded «soy» type. Chunk tuna maintains its texture better when mixed and provides a cleaner fish flavor.

4. Thaw correctly.
Do not add frozen vegetables directly to hot or cold salad without prior treatment. Run them under warm water and drain them well, or leave them in the refrigerator overnight. This prevents them from releasing water into your final dish.

5. Customize the spice.
The chipotle and the vinegar from the pickled chilies are the life of the party. Add little by little and taste. It's easier to add more spice at the end than to try to fix an inedible salad.

When is it ideal to enjoy it?

This recipe is a true chameleon in the kitchen. It is absolutely perfect for hot or summer months, as it is served cold and does not require spending hours in front of a hot stove. It is also the star of family gatherings, picnics, or children's parties because it yields a lot and is liked by both children and adults.

Personally, I love preparing it as a quick weekday lunch or to take in a container to the office, as it keeps very well and does not need to be reheated. If you are planning a complete menu and already have this salad, you could complement it with other practical dishes like the same elbow pasta salad with tuna, corn, and chipotle mayonnaise if you need to double portions for a large party.

Comparison table

Sometimes we confuse this salad with other similar options. Here I help you distinguish which is which so you can choose the one you crave most today.

Frequently asked questions (FAQ)

Share your experience

The kitchen is a place to enjoy and share. I'd love to know how this salad turned out for you. Did you add more chipotle? Did you dare to change any ingredient? Cooking is for experimenting and sharing. Leave your comment and share your own little tricks with the community!

Culinary glossary

• Al dente: A state of pasta doneness where it is cooked but retains some firmness when bitten.
• Drain: The action of removing all liquid from a canned or cooked ingredient using a colander.
• Pickling: A method of preserving food in vinegar; in this recipe, we use the liquid from chilies preserved this way.
• Country mix: Commercial combination of vegetables that usually includes corn kernels, diced carrots, and peas.
• Marinated: Refers to chipotle chilies that come in a seasoned tomato sauce and spices (adobo).