Mexican Macaroni Salad
A vibrant twist on classic macaroni salad, filled with colorful vegetables and a zesty creamy dressing, perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Cook according to package instructions.
- 1 cup cooked corn May use fresh, frozen, or canned.
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers Use a mix of colors.
- ½ cup red onion, finely chopped
- 1 cup black beans, rinsed and drained
- ¾ cup cilantro, chopped Adjust amount based on preference.
Dressing Ingredients
- 1 each lime, juiced
- ½ cup mayonnaise Can substitute with Greek yogurt.
- ½ cup sour cream
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- Begin by boiling the elbow macaroni according to package instructions until al dente. Once done, drain and rinse with cold water to stop the cooking process.
- While the pasta cools, chop up your colorful veggies: bell peppers, cherry tomatoes, red onion, and cilantro.
Mixing
- In a large mixing bowl, combine the cooked macaroni, corn, black beans, and your freshly chopped vegetables.
Dressing
- In a smaller bowl, whisk together lime juice, mayonnaise, sour cream, cumin, salt, and pepper.
Combine & Chill
- Pour the dressing over the macaroni salad and toss everything until well coated.
- Cover it and let it chill in the fridge for at least 30 minutes.
Serving
- When ready to serve, give the salad a gentle toss and enjoy!
Notes
This salad keeps well in the fridge for about 3 days. For added spice, consider including jalapeño or chili powder. Prep it a day in advance for seamless entertaining.