Description
Mexican macaroni salad is a vibrant and zesty dish that brings summer vibes to any gathering. Bursting with flavors from sweet corn, crunchy bell peppers, and a tangy lime dressing, this salad is not only eye-catching but incredibly easy to make. Perfect as a side for barbecues or potlucks, it’s sure to impress your friends and family. Enjoy it chilled for the best taste experience!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (mix of red and yellow)
- 1 cup sweet corn (fresh or canned)
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes (about 1/4 cup)
- 1/2 cup sour cream or Greek yogurt
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water.
- While the pasta cooks, prepare the vegetables: halve cherry tomatoes, dice bell peppers, and chop red onion.
- In a large bowl, combine cooked pasta with corn, chopped veggies, cilantro, lime juice, sour cream or Greek yogurt, chili powder, salt, and pepper. Mix gently.
- Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg