Zesty Mexican Macaroni Salad

$- 2 cups elbow macaroni - 1 cup cherry tomatoes, halved - 1 cup black beans, rinsed and drained - 1 cup sweet corn, canned or frozen - ½ red onion, finely diced - ½ cup cilantro, chopped - 1 avocado, diced - 1 cup shredded cheddar cheese To make a vibrant Mexican macaroni salad, you need fresh and colorful ingredients. Elbow macaroni serves as the base, giving a comforting feel. Cherry tomatoes add sweetness and a burst of color. Black beans bring protein and fiber. Sweet corn adds a touch of sweetness and crunch. Red onion gives a nice bite, while cilantro adds freshness. Avocado provides creaminess and richness. Lastly, shredded cheddar cheese brings a savory flavor. Each ingredient plays a role in making this dish tasty and appealing. - ¼ cup mayonnaise - ¼ cup plain Greek yogurt - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper, to taste The dressing brings everything together. Mayonnaise gives a rich base, while Greek yogurt adds creaminess and tang. Lime juice brightens the flavors and adds zest. Chili powder adds a hint of heat, making it exciting. Don’t forget to season with salt and pepper for balance. - Servings: 6 - Estimated calories per serving: 300 This salad serves about six people. Each serving is around 300 calories. It makes a great side dish for gatherings or a light meal for any day. Enjoy it chilled for a refreshing taste! {{ingredient_image_1}} To start, grab a large pot. Fill it with water and add a pinch of salt. Bring the water to a boil. Add 2 cups of elbow macaroni. Cook it according to the package directions until it is al dente. This usually takes about 7 to 9 minutes. Once done, drain the macaroni in a colander. Rinse it under cold water to stop the cooking process. This also cools it down quickly. Set the macaroni aside while you prepare the dressing. Next, take a small bowl. In this bowl, mix ¼ cup of mayonnaise and ¼ cup of Greek yogurt. Add 2 tablespoons of lime juice, 1 teaspoon of chili powder, and a pinch of salt and pepper. Whisk these ingredients together until they are smooth and creamy. This dressing adds a zesty kick to your salad. Now, grab a large mixing bowl. Add the cooled macaroni, 1 cup of halved cherry tomatoes, 1 cup of rinsed black beans, 1 cup of sweet corn, and ½ finely diced red onion. Toss in ½ cup of chopped cilantro too. Carefully mix these ingredients together. Once they are well combined, pour the dressing over the mixture. Stir gently until everything is nicely coated. To finish, fold in 1 diced avocado and 1 cup of shredded cheddar cheese. Be gentle so you don’t mash the avocado. Cover the bowl with plastic wrap and place it in the fridge. Let the salad chill for at least 30 minutes. This helps the flavors mix well together. When you're ready to serve, give the salad a gentle toss to ensure everything is evenly combined. Enjoy! To make the best macaroni salad, cook the pasta just right. Use a large pot and lots of water. Add a pinch of salt to the water for flavor. Cook the elbow macaroni until it's al dente, which means it’s firm but not hard. This usually takes about 7 to 10 minutes. After cooking, drain the macaroni and rinse it with cold water. This stops the cooking process. It also helps cool it down for the salad. You can change up the ingredients to fit your taste. If you want more protein, add cooked chicken, shrimp, or tofu. For extra crunch, toss in diced bell peppers or cucumbers. If you like spice, try adding jalapeños or a dash of hot sauce. You can also swap black beans for kidney beans or garbanzo beans. Don't be afraid to get creative! The dressing is key to great flavor. If you want a creamier salad, add more mayonnaise or yogurt. For a tangy kick, squeeze in more lime juice. If you like it spicy, increase the chili powder. Taste the dressing before adding it to the salad. Adjust the salt and pepper to your liking. This way, you can make the salad just the way you want! Pro Tips Cook Pasta Al Dente: Make sure to cook the elbow macaroni until just al dente to ensure it maintains a nice texture in the salad. Chill for Best Flavor: Allow the salad to chill for at least 30 minutes before serving to let the flavors meld together beautifully. Fresh Ingredients Matter: Use fresh lime juice and ripe avocados for the best flavor and texture in your salad. Customize Your Add-ins: Feel free to add other ingredients like bell peppers, jalapeños, or even diced chicken for extra flavor and protein. {{image_2}} You can boost your Mexican macaroni salad with protein. Try adding cooked chicken or shrimp for a heartier meal. Tofu is a great choice for a plant-based option. Just make sure to cube it and toss it in with the other ingredients. Each protein brings a new taste and texture to the salad. Want more heat? Add diced jalapeños or a splash of hot sauce to the dressing. This will give the salad a spicy kick. If you prefer it mild, reduce the chili powder. You can always taste and adjust, so find the perfect balance for your palate. To make this salad vegan, swap the mayonnaise and Greek yogurt for a plant-based alternative. Use avocado or a vegan mayo for creaminess. For gluten-free, ensure your elbow macaroni is gluten-free. These changes keep the flavor and texture while meeting dietary needs. To keep your Mexican macaroni salad fresh, follow these steps: - Place the salad in an airtight container. - Make sure to cover it tightly to prevent air exposure. - Store it in the fridge for best results. Refrigerating the salad helps maintain its crispness and flavor. I recommend enjoying it within three days for the best taste. Freezing this salad is possible, but it requires some care: - First, place the salad in a freezer-safe container. - Leave space at the top for expansion. - Avoid freezing the avocado, as it can become mushy. When ready to eat, thaw the salad overnight in the fridge. Then, stir it well and enjoy. The shelf life of your Mexican macaroni salad varies: - In the fridge, it stays fresh for about 3 days. - If frozen, it can last up to 2 months. Always check for off smells or changes in texture before you eat. This salad is best enjoyed fresh but can still be delicious if stored properly. You can use plain Greek yogurt instead of mayonnaise. It adds creaminess and tang. Other options include avocado or hummus for a different flavor. These alternatives make the salad lighter while still being tasty. Yes, you can make this salad ahead of time. It’s best to prepare it a few hours before serving. This allows the flavors to blend well. Just keep it covered in the fridge. If you add avocado, wait until you serve to add it. This keeps it fresh and green. This salad stays fresh in the fridge for about three days. After that, the ingredients may start to lose their crunch. If you notice any strange smells or colors, it’s best to throw it away. Always check for freshness before eating. This article shared a simple and tasty pasta salad recipe. We explored the main ingredients, the easy dressing, and cooking steps. You learned tips for perfecting your pasta and even customizing your salad. We suggested options for adding protein or adjusting spice levels. Lastly, I gave you storage tips to keep your dish fresh. With this knowledge, you can create a delightful salad that suits your taste! Enjoy your cooking adventure!$

Zesty Mexican Macaroni Salad

A refreshing and flavorful macaroni salad with a Mexican twist, featuring black beans, corn, and a zesty dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 6

Calories 250 kcal

Ingredients

2 cups elbow macaroni
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup sweet corn, canned or frozen
0.5 cup red onion, finely diced
0.5 cup cilantro, chopped
1 whole avocado, diced
1 cup shredded cheddar cheese
0.25 cup mayonnaise
0.25 cup plain Greek yogurt
2 tablespoons lime juice
1 teaspoon chili powder
to taste salt and pepper

Instructions

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.
In a large mixing bowl, combine the cooled macaroni, cherry tomatoes, black beans, corn, red onion, and cilantro.
Pour the dressing over the macaroni mixture and stir gently until all ingredients are well-coated.
Carefully mix in the diced avocado and shredded cheddar cheese, being cautious not to mash the avocado.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together.
Give the salad a gentle toss before serving to redistribute the dressing and ingredients.

Notes

Chill for at least 30 minutes to enhance flavors.

Keyword macaroni salad, Mexican, vegetarian