Description
If you’re looking for a refreshing and vibrant dish to elevate your summer gatherings, this Mexican macaroni salad recipe is the perfect choice. Bursting with flavors from roasted corn, black beans, and fresh vegetables, this creamy pasta salad adds a delightful twist to classic recipes. Easy to prepare in just 30 minutes and versatile enough for BBQs, picnics, or meal prep, it’s a crowd-pleaser that will impress your guests. Enjoy it as a standalone dish or pair it with grilled meats for a satisfying meal.
Ingredients
Scale
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears fresh corn
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 green bell pepper
- 1/2 medium red onion
- 1/4 cup fresh cilantro
- 1 jalapeño
- 3/4 cup Greek yogurt
- 1/3 cup sour cream
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic
- 1/2 teaspoon kosher salt
Instructions
- Boil the macaroni in salted water until al dente; drain and cool under cold water.
- Grill or roast the corn until browned; cut kernels off the cob.
- Mix dressing ingredients in a bowl or blender.
- In a large bowl, combine cooled pasta with all salad ingredients and toss with dressing.
- Chill for at least 30 minutes before serving; adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg
Keywords: Use fresh veggies for the best flavor and texture. Adjust the jalapeño quantity based on your spice preference. Consider adding diced avocado or mango for extra creaminess.