Description
Creamy Mexican macaroni salad brings zesty southwestern flavors to your summer table. Crunchy vegetables, tangy dressing, and bold spices create a refreshing side dish you’ll crave at every picnic and potluck.
Ingredients
Scale
Main Ingredients:
- 2 cups elbow macaroni
- 1 cup corn kernels
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 red bell pepper
Vegetables and Herbs:
- ½ cup red onion
- ¼ cup fresh cilantro
- 1 avocado (optional, for serving)
Dressing and Seasonings:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions
- Boil the macaroni in a generously salted pot of water until perfectly tender, ensuring it reaches an al dente consistency. Immediately drain and shock with cold water to halt the cooking process, then allow to cool completely.
- Craft a zesty dressing by whisking together creamy mayonnaise, tangy sour cream, vibrant lime juice, and a medley of spices including chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and a hint of cayenne for extra kick. Taste and fine-tune the seasoning to your preference.
- Transform a spacious mixing bowl into a canvas of Mexican-inspired flavors by combining the cooled pasta with sweet corn kernels, protein-rich black beans, burst cherry tomatoes, crisp red bell pepper, pungent red onion, and fresh cilantro.
- Drizzle the carefully prepared dressing over the colorful pasta mixture, using a gentle folding technique to ensure every ingredient is luxuriously coated with the spicy-creamy sauce.
- Seal the salad and let it rest in the refrigerator for a minimum of one hour, allowing the complex flavors to harmonize and develop depth. Just before serving, optionally crown the dish with creamy diced avocado and give a final, gentle toss to distribute the last-minute addition.
Notes
- Keep pasta slightly firm to maintain texture and prevent mushiness during chilling.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent sticking.
- Use fresh lime juice for maximum flavor brightness and tanginess in the dressing.
- Adjust spice levels by increasing or decreasing cayenne pepper for personal heat preference.
- For a lighter version, substitute Greek yogurt for sour cream to reduce calories and add protein.
- Allow salad to marinate in refrigerator for at least an hour to enhance flavor complexity.
- Serve chilled for best taste and optimal texture of vegetables and pasta.
- Can be prepared a day ahead, making it perfect for meal prep and potluck gatherings.
- Replace mayo with avocado for a healthier, creamy alternative dressing option.
- Customize vegetables based on seasonal availability or personal vegetable preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg