Ingredients:

2 cups elbow macaroni (or any short pasta)

2 (5 oz) cans tuna, drained

1/2 cup mayonnaise

1/4 cup Mexican crema (or sour cream)

1/2 cup frozen or canned corn, drained

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup cilantro, chopped

1/4 cup pickled jalapeños, chopped (optional, for heat)

1 tbsp lime juice

1/2 tsp cumin

Salt and pepper to taste

1 avocado, diced (optional)

Directions:

Cook the pasta:

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

Prepare the salad:

In a large bowl, combine the drained tuna, corn, red bell pepper, green bell pepper, red onion, cilantro, and pickled jalapeños (if using).

Make the dressing:

In a separate small bowl, whisk together the mayonnaise, Mexican crema, lime juice, cumin, salt, and pepper until smooth.

Combine:

Add the cooked and cooled macaroni to the tuna mixture. Pour the dressing over the salad and gently toss to combine, ensuring the pasta and vegetables are well coated. Taste and adjust seasoning if necessary.

Add avocado:

If using, gently fold in the diced avocado right before serving for a creamy texture.

Chill and serve:

For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.

This refreshing and satisfying Mexican Tuna Macaroni Salad is perfect for picnics, potlucks, or a light lunch!