Pasta Fría con Atún (Cold Tuna Pasta Salad)

Ingredients

• 8 cup Water (For boiling the pasta)
• Salt (Some for the pasta water, plus more to taste)
• 1 lb Rotini pasta (Dry pasta)
• 15 oz Canned corn (Drained)
• 5 oz Celery (Chopped)
• 2 Roma tomatoes (Chopped)
• 3 oz Green onion (Chopped)
• 5 oz Pickled jalapeños (Chopped or sliced)
• 5 oz Pickled carrots (Chopped or sliced)
• 15 oz Canned tuna (Drained)
• 4 tbsp Mayonnaise (Greek yogurt may be substituted)
• 1 tbsp Mustard
• Black pepper (To taste)

Steps

1. 1

   Bring 8 cups of water to a boil in a large pot. Add some salt to season the cooking water.

2. 2

   Add the rotini to the boiling salted water and stir so the pasta does not stick. Cook for about 7 minutes, or until it reaches your desired tenderness.

3. 3

   Drain the pasta thoroughly in a colander. Transfer it to a large tray or mixing bowl and let it cool off before adding the other ingredients.

4. 4

   Add the drained canned corn to the cooled pasta.

5. 5

   Add the chopped celery and chopped Roma tomatoes.

6. 6

   Add the chopped green onion, pickled jalapeños, and pickled carrots.

7. 7

   Add the drained tuna, breaking it into smaller pieces as you add it.

8. 8

   Add the mayonnaise, or substitute Greek yogurt, followed by the mustard.

9. 9

   Season with salt and pepper to taste.

10. 10

    Mix everything until the pasta salad is evenly coated and all ingredients are well combined. Serve chilled or refrigerate until ready to serve.

Notes

The recipe is described as a make-ahead meal and can be served chilled. If preparing in advance, refrigerate promptly and stir before serving. Greek yogurt can be used instead of mayonnaise for a lighter dressing.

Nutrition per serving

• main
• salad
• pasta
• tuna
• make-ahead
• game-day
• quick meal
• no-bake