Fiesta-Ready Mexican Macaroni Salad
A creamy, flavorful salad combining classic macaroni with vibrant Mexican ingredients, perfect for potlucks and gatherings.
Ingredients
Pasta
- 8 ounces elbow macaroni (or any pasta shape you prefer) Cook until al dente.
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, diced (preferably a combination of red, yellow, and green)
- 1 cup corn kernels (fresh, frozen, or canned) Rinse if canned.
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup black beans, rinsed and drained Rinse thoroughly.
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 whole lime, juiced Fresh juice preferred.
- 1 teaspoon chili powder
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- While the macaroni is cooking, chop the cherry tomatoes, bell pepper, red onion, and cilantro. If using canned corn and beans, rinse them thoroughly under cold water.
Making the Dressing and Combining
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until well mixed.
- Once the macaroni has cooled, add it to the bowl with the dressing. Gently fold in the chopped vegetables and black beans until everything is combined and well-coated with the dressing.
Chilling
- Cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving
- Once chilled, give it a final stir before serving. Garnish with additional cilantro or a sprinkle of chili powder for an extra pop of flavor.
Notes
Perfect pasta is essential; do not overcook. Customize ingredients as preferred for spice or crunch. This salad is best prepared ahead of time to allow flavors to deepen.