Description
Mexican macaroni salad is a vibrant, flavor-packed dish that combines creamy pasta with zesty vegetables for a delightful culinary experience. Perfect for summer gatherings or potlucks, this refreshing salad features colorful ingredients and a tangy dressing that will have everyone coming back for seconds. With easy preparation and the ability to customize ingredients, it’s a must-try recipe that will brighten any occasion.
Ingredients
Scale
- 2 cups elbow macaroni (cooked al dente)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (diced)
- 1 cup bell peppers (diced, any color)
- 1/2 cup fresh cilantro (chopped)
- 1 can black beans (15 oz, rinsed and drained)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp taco seasoning
- Salt and pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- While pasta cooks, chop cherry tomatoes, red onion, bell peppers, and cilantro.
- In a large bowl, mix sour cream, lime juice, taco seasoning, salt, and pepper to create the dressing.
- Combine cooked pasta with chopped vegetables and black beans in the bowl. Pour dressing over and mix gently.
- Fold in shredded cheddar cheese. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg