Mexican Macaroni Salad
A creamy, vibrant dish loaded with colorful veggies, perfect for summer gatherings and easy meal prep.
Ingredients
Pasta & Base Ingredients
- 2 cups elbow macaroni The perfect base with a nice chewy texture.
Vegetables
- 1 cup diced bell peppers (red, yellow, green) Adds a sweet crunch and pop of color.
- 1 cup corn (canned or frozen) Sweet kernels that offer a burst of flavor.
- 1 cup diced tomatoes Juicy little bites that brighten the salad.
- 1/2 cup chopped red onion Adds a savory kick and a bit of crunch.
- 1 cup cooked black beans (drained and rinsed) A hearty source of protein and fiber.
- 1 cup diced avocado Creamy goodness that harmonizes with the other flavors.
Dressing
- 1/2 cup mayonnaise Creates that signature creaminess.
- 1 cup sour cream Ensures the salad stays light and tangy.
- 1 tablespoon lime juice Brightens the dish with a zesty kick.
- 1 teaspoon chili powder Infuses a warm, subtle spice.
- to taste salt and pepper Enhances all the flavors perfectly.
Garnish
- to taste fresh cilantro Adds a fresh, herbal touch.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to package directions until al dente.
- Meanwhile, dice the bell peppers, tomatoes, and onion.
- Drain and rinse the black beans, and chop the cilantro.
Cook/Assemble
- Once the pasta is cooked, drain and rinse it under cold water to cool it down.
- In a large mixing bowl, combine the macaroni, bell peppers, corn, tomatoes, onion, black beans, and avocado.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
Serve
- Pour the creamy dressing over the salad and toss gently until everything is well coated.
- Garnish with fresh cilantro before serving.
- Enjoy chilled for the best flavors!
Notes
Add diced jalapeño for heat. Use gluten-free pasta for a gluten-free option. Chill salad for 30 minutes to meld flavors. Store leftovers in airtight containers for freshness.