Description
Mexican macaroni salad is a vibrant and flavorful dish that combines creamy elbow macaroni with fresh vegetables, all tossed in a zesty dressing. Perfect for potlucks, BBQs, or family dinners, this crowd-pleasing recipe is not only easy to make but also bursts with color and taste. Each bite offers a delightful crunch and a hint of spice that will keep everyone coming back for more.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1/2 cup red onion, diced
- 1 cup bell pepper, diced (any color)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Cook the macaroni in salted water until al dente. Drain and rinse under cold water; set aside to cool.
- While pasta cools, chop cherry tomatoes, bell peppers, red onion, and cilantro into bite-sized pieces.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta with chopped veggies; pour dressing over the top and gently fold everything together until well coated.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg