Description
Skip the boring pasta salad at your next cookout! This Spicy Mexican Macaroni Salad brings the heat with creamy chipotle dressing and a rainbow of crunchy veggies.
Ingredients
Scale
- 16 oz (454g) elbow macaroni
- 1 cup (150g) red bell pepper, finely diced
- 1 cup (150g) green bell pepper, finely diced
- 1 cup (175g) corn kernels (fresh or frozen and thawed)
- 1 cup (172g) black beans, rinsed and drained
- 1/2 cup (80g) red onion, finely chopped
- 1/4 cup (10g) fresh cilantro, chopped
- 2 jalapeños, seeded and minced (adjust to taste)
- 1 cup (230g) mayonnaise
- 1/4 cup (60g) sour cream
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) olive oil
- 2 teaspoons (5g) chipotle powder (or 1 chipotle pepper in adobo, minced)
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (3g) chili powder
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente (about 7-8 minutes). Drain, rinse under cold water until completely cooled, and set aside.
- Dice bell peppers, red onion, and jalapeños into small, uniform pieces. Prepare corn and black beans.
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, olive oil, chipotle powder, cumin, chili powder, garlic, salt, and pepper until smooth.
- In a large serving bowl, combine cooled macaroni, peppers, corn, black beans, red onion, and jalapeños.
- Pour about 3/4 of the dressing over the salad and fold gently until everything is evenly coated.
- Cover and refrigerate for at least 1 hour (preferably 2-3 hours) to allow flavors to develop.
- Before serving, add fresh cilantro and remaining dressing. Toss gently to combine.
- Taste and adjust seasonings if needed. Garnish with additional cilantro and a sprinkle of chili powder before serving.