Description
Mexican Macaroni Salad is a flavorful, Mexican-inspired dish that will be a perfect accompaniment to any main dish or a stand-alone entree for a delicious lunch. Kids and adults love it equally so it’s also a great option to add to the Taco Tuesday menu plan!
Ingredients
Units
Scale
For the Salad:
- 8 oz. elbow macaroni, cooked and cooled (Choose traditional or gluten-free.)
- 10 oz. cherry tomatoes, quartered
- 1 (15 oz.) can black beans, rinsed and drained
- 1 bell pepper, (any color) small diced
- 1 small zucchini, unpeeled and small diced
- 1 cup raw cauliflower, small diced
- 1 cup fresh or frozen sweet corn, cooked and cooled
- 1/2 red onion, minced
- 1/2 cup chopped cilantro (or parsley, if you don’t eat cilantro)
For the Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 to 3 Tablespoons taco seasoning, to taste
- 2 limes, juice and zest
- optional, 1/4 teaspoon chipotle powder
Instructions
- Cook elbow macaroni in boiling salt water according to package instructions. Drain and cool.
- Cook fresh or frozen corn to your preferences and cool.
- Rinse and drain the black beans.
- Small dice the bell pepper, zucchini and cauliflower.
- Mince the red onion and chop the cilantro (or parsley).
- Quarter the cherry tomatoes.
- When elbow macaroni is cool, toss with 1/2 Tablespoon avocado or olive oil in a large mixing bowl. Be sure to coat all the noodles.
- Add all the chopped and prepared ingredients to the macaroni and stir to distribute the ingredients evenly.
- Make the dressing by combining sour cream, mayonnaise, taco seasoning, lime juice and zest.
- For extra spicy heat, you can stir in 1/4 teaspoon of chipotle powder.
- When the dressing is blended pour it over the macaroni and vegetables in the mixing bowl. Stir to coat all the pieces of the salad and evenly distribute the dressing.
- Refrigerate until ready to serve (or serve immediately).
- Remove from fridge 20-30 minutes before serving and allow the Mexican Macaroni Salad to come to room temperature.
- Serve.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Salad, Pasta, Side Dish
- Method: Stove Top and Cold Prep
- Cuisine: Mexican-American