Description
This Mexican Macaroni Salad is a flavorful twist on a classic pasta salad, featuring a creamy and zesty dressing with a hint of spice. Packed with black beans, corn, bell peppers, and cotija cheese, it’s the perfect side dish for any Mexican-inspired meal or summer gathering.
Ingredients
Scale
For the Salad:
- 8 ounces elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or thawed from frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and finely diced
- 1/2 cup crumbled cotija or feta cheese
Instructions
- Cook the Elbow Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Add the cooled macaroni, black beans, corn, red bell pepper, red onion, cilantro, and jalapeño to the bowl. Toss until everything is evenly coated.
- Add Cheese: Gently fold in the crumbled cotija cheese.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving to let the flavors blend. Serve cold or at room temperature.
Notes
- This salad can be made a day ahead.
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne.
- Great as a side dish for tacos, grilled meats, or potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
