Jalapeno Tuna Pasta Salad – yes, you read that right. This pasta salad is so dang good I made it two days in a row last week and doubled the recipe the second time I made it just to guarantee leftovers for my lunch.
These flavors were the best impulse decision I’ve made in the kitchen in a while. I really liked this salad from the first bite, but my family went absolutely crazy over it!
Tuna pasta salad is a popular favorite for a good reason. And as much as I love the classic, sometimes it’s fun to change things up.
If you’ve been around me for long, you’ve probably caught on that my favorite ways to mix recipes up usually involve some heat. Green chiles, habaneros, serranos, jalapenos, cayenne, you name it, we probably love it.
That little bit of heat that jalapenos add to this pasta salad contributes something special. If you’re leery of the heat, start with half the amount and increase from there. (Side note: the creamy dressing really does help control the heat in this recipe. It isn’t super spicy as the recipe is written.)
Do you love jalapenos? My family really does, so we use them in a lot of recipes. The jalapeno adds a whole new depth of flavor to this Jalapeno Corn Coleslaw and this Jalapeno Honey Butter is pretty amazing on all sorts of breads.
Jalapeno Tuna Pasta Salad
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
In a large mixing bowl, whisk together mayonnaise, jalapeno juice, salt, and pepper.
Add the cool pasta to the dressing and stir to coat the pasta.
Add the tuna, cheese, jalapeno, onion, and parsley. Stir again to mix well.
Serve immediately or cover and refrigerate until ready to serve.
Jalapeno Tuna Pasta Salad
Course Main Course, SaladCuisine AmericanKeyword Jalapeno Tuna Pasta Salad
Prep Time 10 minutesCook Time 7 minutesTotal Time 17 minutes
Servings 6 servings
Ingredients8 ounces mini penne, elbow, or small shell pasta1 cup mayonnaise2 tablespoons juice from jarred jalapenos1/2 teaspoon kosher salt, adjust to taste1/4 teaspoon freshly ground black pepper10-12 ounces tuna in water, well-drained4 ounces cheddar cheese, cut into 1/4-inch matchsticks or cubes, about 1 cup1/2 cup jarred sliced jalapenos, chopped fine, about 1/3 of a 12-ounce jar1/4 cup thinly sliced green onions or finely chopped red onion2 tablespoons fresh cilantro or parsley, chopped small
InstructionsCook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool. In a large mixing bowl, whisk together mayonnaise, jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta. Add the tuna, cheese, jalapeno, onion, and parsley. Stir again to mix well. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
NutritionCalories: 514kcal | Carbohydrates: 29g | Protein: 19g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 663mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg
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