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Mexican Macaroni Salad

A creamy, zesty pasta salad loaded with fresh vegetables, beans, and bold Mexican-inspired flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups elbow macaroni uncooked
  • 1 cup black beans drained and rinsed
  • 1 cup corn
  • 1 red bell pepper diced
  • 0.5 cup red onion chopped
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup cilantro chopped
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp paprika

Equipment

  • Large pot
  • Mixing bowls
  • Colander
  • Whisk

Method
 

  1. Cook macaroni according to package instructions. Drain and rinse with cold water.
  2. Prepare all vegetables and set aside.
  3. Whisk together dressing ingredients until smooth.
  4. Combine pasta, beans, corn, and vegetables in a large bowl.
  5. Add dressing and mix until well coated.
  6. Season to taste and refrigerate for at least 30 minutes before serving.

Notes

Add avocado or jalapeños for extra flavor and texture.