Mexican Macaroni Salad
This Mexican Macaroni Salad is a vibrant and zesty dish that transforms any gathering into a celebration. Bursting with colorful veggies, creamy dressing, and a hint of spice, each bite is an explosion of flavor. Perfect for barbecues or potlucks, this crowd-pleaser will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: No cooking required beyond boiling pasta
- Cuisine: Mexican
Ingredients
Scale
- 2 cups elbow macaroni
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed red and green), diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp taco seasoning
- Salt and pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- While pasta cools, chop cherry tomatoes, bell peppers, and red onion.
- In a large bowl, combine black beans, cooled pasta, and chopped vegetables.
- In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, taco seasoning, salt, and pepper. Adjust lime juice for extra zest.
- Pour dressing over the pasta mixture; toss gently until well coated. Cover and chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled and garnish with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://homechefrecipes.com/zesty-mexican-macaroni-salad/