Description
Mexican macaroni salad is a vibrant and refreshing dish that combines creamy elbow macaroni with zesty lime, sweet corn, and crunchy bell peppers, all harmonized by a sprinkle of fresh cilantro. Perfect for picnics and potlucks, this salad is not only easy to make but also customizable to suit your taste. With its bold flavors and delightful textures, this recipe is sure to be a hit at any gathering!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 1 cup sweet corn (canned or frozen)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Salt & pepper to taste
- 1 tsp chili powder
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, red bell pepper, and cilantro.
- In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, pepper, and chili powder until smooth.
- In a large bowl, combine the cooked macaroni with the chopped veggies. Pour in the dressing and mix until everything is evenly coated.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg