Ensalada de coditos con atún (tuna macaroni salad) is an easy and delicious recipe that is super easy to throw together.
So it’s great for busy weeknights and it’s especially great during the hot summer months when you’re hungry but don’t want a hot meal.
Here is another tuna salad recipe you may enjoy.
Now that it’s starting to get really hot outside I’ve been making a lot of cold salads like this.
I especially like this one because it’s more filling with the macaroni added to it.
It can be eaten with crackers or tostadas as my husband likes or as is which is how I prefer it.
What can I make with canned tuna?
If you’re a regular here you know I love my tuna.
There’s just so many meals you can make with tuna and they don’t have to be boring.
Here are just some of the ways you can use canned tuna:
How long will tuna macaroni salad stay good for?
This salad will stay good for at least 3 days in the refrigerator.
Ingredients needed for ensalada de coditos con atún
- Elbow macaroni
- Canned tuna
- Sour cream
- Lawry’s garlic salt
- Black pepper
- Red onion
- Pickled jalapeños
- Canned mixed veggies
- Lime juice (not pictured)
How to make ensalada de coditos con atún
Put the sour cream, mayonnaise, garlic salt, black pepper and lime juice in a large bowl and mix together with a large spoon.
Then add the red onion and pickled jalapeños and mix.
Next add the drained mixed veggies and tuna and mix again.
Bring a pot of water to a boil and add the macaroni.
Then cook it until al dente.
Once pasta is done pour it in a strainer and rinse with cold water until no longer hot.
Then add it to the bowl and mix until everything is well incorporated.
Put the bowl in the fridge to chill for about an hour. Then it’s ready to serve!
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Tuna Macaroni Salad
This easy tuna macaroni salad can be whipped up in no time and is perfect during the hot summer months.
- 2 cups elbow macaroni
- 15 oz canned tuna 3 5oz cans drained
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 tsp garlic salt Lawry's
- black pepper to taste
- 1/2 cup red onion diced
- 1/3 cup pickled jalapenos chopped
- 15 oz mixed veggies drained
- 1 lime juiced
Put the sour cream, mayonnaise, garlic salt, black pepper and lime juice in a large bowl. Mix together with a large spoon.
Add the red onion and pickled jalapenos and mix.
Next add the drained mixed veggies and tuna. Mix again
Bring a pot of water to a boil. Add the macaroni and cook until al dente.
Pour the macaroni into a strainer and rinse with cold water until no longer hot.
Add the macaroni to the bowl and mix until everything is well incorporated.
Transfer to the fridge to chill for an hour.
Serve and enjoy!