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
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