Description
Experience the vibrant taste of summer with this Mexican Macaroni Salad. Bursting with zesty lime, crunchy vegetables, and creamy dressing, each bite promises a delightful explosion of flavor. Perfect for barbecues, picnics, or family gatherings, this dish is a crowd-pleaser that will tantalize your taste buds and elevate any occasion!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and rinse under cold water. Transfer to a mixing bowl.
- Chop the cherry tomatoes, red bell pepper, and red onion into bite-sized pieces. If using fresh corn, cut kernels off the cob. Add these vegetables to the bowl with macaroni.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta and vegetables; toss gently until well coated. Fold in chopped cilantro.
- Cover and refrigerate for at least one hour 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: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg