Description
A creamy, tangy, and zesty macaroni salad perfect for summer gatherings, BBQs, and potlucks. Packed with fresh ingredients and flavors that improve after chilling.
Ingredients
Pasta and Base Ingredients
- 8 oz elbow macaroni (Or small shells)
- 1 cup canned or frozen corn (Or grilled corn cut off the cob)
- 1 can black beans (Rinsed and drained)
- 1 red bell pepper, diced (For crunch and sweetness)
- 0.5 cup red onion, finely chopped (For bite)
- 0.25 cup cilantro, chopped (Optional)
- 1 jalapeno, minced (Optional for heat)
- 1 cup cotija or shredded cheddar cheese (Depending on preference)
- 2 tablespoons fresh lime juice (Preferably fresh squeezed)
Dressing Ingredients
- 0.5 cup mayonnaise (Creamy base)
- 0.5 cup plain Greek yogurt (Adds tang)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt (To taste)
- 0.5 teaspoon black pepper (To taste)
Instructions
Preparing the Pasta
- Cook the elbow macaroni in well salted water until just tender. Avoid overcooking.
- Drain the pasta and rinse it with cool water until it is no longer hot. Allow to drain further.
Chopping Vegetables
- While the pasta cools, chop the veggies into small pieces for even distribution.
Mixing the Salad
- In a large bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper to make the dressing.
- Add the cooled pasta to the dressing and mix thoroughly.
- Gently fold in the corn, black beans, red bell pepper, onion, and any optional ingredients.
Final Touches
- Taste and adjust seasoning with more salt or lime juice if needed.
- Cover and chill for at least 30 minutes, preferably 2 hours, before serving.
Notes
This salad is perfect for BBQs and potlucks and is customizable based on what ingredients you have on hand. If using avocado, add it just before serving to maintain its color and texture. Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican