Description
Spicy mexican macaroni salad brings zesty flavors from traditional Mexican cuisine. Creamy pasta with fresh herbs, crisp vegetables, and tangy dressing provides a perfect summer side dish you’ll crave at every gathering.
Ingredients
Scale
- 2 cups (473 ml) elbow macaroni
- 1 cup (237 ml) corn kernels
- 1 cup (237 ml) black beans
- 1 cup (237 ml) cherry tomatoes
- 1 red bell pepper
- ½ cup (118 ml) red onion
- ¼ cup (59 ml) fresh cilantro
- ½ cup (118 ml) mayonnaise
- ¼ cup (59 ml) sour cream
- 2 tbsps (30 ml) lime juice
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 avocado (optional, for serving)
Instructions
- Pasta Preparation: Cook macaroni in heavily salted water until perfectly al dente, then rapidly cool under cold water to stop cooking and prevent mushiness. Drain thoroughly.
- Flavor Foundation: Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and cayenne into a vibrant, zesty dressing. Adjust seasonings to taste for optimal flavor balance.
- Ingredient Symphony: In a spacious mixing bowl, unite cooled pasta with corn kernels, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro. This colorful medley creates a robust Mexican-inspired base.
- Dressing Integration: Gently cascade prepared dressing over the pasta mixture, folding carefully to ensure each ingredient is evenly and luxuriously coated with the spicy-creamy sauce.
- Flavor Maturation: Refrigerate salad for at least one hour, allowing flavors to meld and intensify. Before serving, garnish with diced avocado and execute a final, delicate toss to distribute the creamy element.
Notes
- Pasta Perfection: Cook macaroni just until al dente to prevent mushiness, ensuring a firm texture that holds up against creamy dressing.
- Flavor Balancing: Adjust spice levels by gradually adding cayenne and chili powder, tasting as you go to create a personalized heat profile.
- Chill for Depth: Refrigerate salad for at least an hour to allow spices and ingredients to meld, intensifying the Mexican-inspired flavor complexity.
- Avoid Watery Disaster: Drain vegetables and pat dry to prevent excess moisture from diluting the rich, creamy dressing’s bold taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 280
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg