A delightful twist on the classic tuna pasta salad, featuring a zesty and creamy dressing with fresh herbs.
Cook the macaroni according to the package instructions until al dente. Drain and let cool.
Rinse the pasta with cold water after draining to stop the cooking process and cool it down quickly.
In a large bowl, combine the mayonnaise, chipotle chile, minced garlic, parsley, and cilantro. Mix well to create the dressing.
Adjust the amount of chipotle to suit your spice preference.
Add the chopped onion, diced celery, and sliced cucumber to the dressing. Stir to coat the vegetables evenly.
Ensure the vegetables are evenly chopped for consistent texture.
Gently fold in the tuna and cooked macaroni, ensuring everything is well combined.
Be gentle when mixing to avoid breaking the macaroni or tuna chunks.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad in a large serving bowl, garnished with additional parsley if desired. Enjoy!
Serve with a side of crusty bread or crackers for a complete meal.
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