Description
A colorful and creamy Mexican-inspired macaroni salad made with tender pasta, crisp vegetables, and a zesty lime dressing perfect for potlucks, picnics, or taco night sides.
Ingredients
Scale
- 2 cups elbow macaroni
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Cook macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
- 2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- 3. Add the cooled pasta, corn, black beans, bell pepper, red onion, and cilantro.
- 4. Toss until everything is well coated and combined.
- 5. Refrigerate for at least 30 minutes before serving to let flavors meld.
- 6. Garnish with extra cilantro or a sprinkle of chili powder if desired.
Notes
- Feel free to add diced avocado, jalapeño, or shredded cheese for extra flavor.
- This salad holds up well and can be made up to a day in advance.
- Serve alongside grilled meats, tacos, or as a refreshing stand-alone lunch.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Boiled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: mexican macaroni salad, creamy pasta salad, summer side, picnic salad