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Mexican Macaroni Salad

Mexican Macaroni Salad Recipe
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Embark on a culinary fiesta with this vibrant Mexican macaroni salad recipe that beautifully melds the familiar comforts of classic pasta salad with lively Mexican flavors. Each bite is a delightful experience, featuring sweet roasted corn, hearty black beans, and fresh vegetables, all coated in a creamy dressing infused with zesty lime and aromatic spices. Perfect for summer BBQs or casual gatherings, this dish promises to be a crowd-pleaser, inviting everyone to savor the joy of shared meals. Easy to prepare and packed with nutrition, it’s a refreshing addition to any table.

Ingredients

Scale
  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears fresh corn (or canned/frozen)
  • 1 cup black beans (drained and rinsed)
  • 1 cup cherry tomatoes (quartered)
  • 1 green bell pepper (diced)
  • 1/2 medium red onion (finely chopped)
  • 1/4 cup fresh cilantro (finely chopped)
  • 1 jalapeño (seeded and finely diced)
  • 3/4 cup Greek yogurt (or mayonnaise)
  • 1/3 cup sour cream
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic (minced)
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook elbow macaroni in salted boiling water until al dente (7–9 minutes). Drain and rinse under cold water; set aside.
  2. Grill or roast corn until caramelized, then cut kernels off the cob.
  3. In a small bowl or blender, mix Greek yogurt, sour cream, lime juice, chili powder, cumin, and minced garlic until smooth.
  4. In a large bowl, combine cooled pasta with corn, black beans, cherry tomatoes, bell pepper, onion, cilantro, and jalapeño. Pour dressing over the mixture and gently toss to coat evenly.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition

Find it online: https://savorywithsophie.com/mexican-macaroni-salad-recipe/