Description
Mexican Macaroni Salad is a vibrant and zesty dish that combines elbow macaroni, fresh vegetables, and a creamy chipotle dressing. Infused with the refreshing flavors of lime and cilantro, this salad is perfect for summer gatherings or casual dinners. Quick to prepare, it offers a delicious twist on traditional pasta salads that will leave your guests craving more!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, diced
- ½ cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cup fresh cilantro, roughly chopped
- ¼ cup lime juice, freshly squeezed
- ¼ cup extra virgin olive oil
- 1 tsp ground cumin
- ½ cup plain Greek yogurt
- 1 tsp chipotle powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and let cool.
- While pasta cools, dice bell peppers and red onion, and halve cherry tomatoes.
- In a large bowl, mix Greek yogurt, lime juice, olive oil, cumin, chipotle powder, salt, and pepper until smooth.
- Combine cooked pasta with black beans, bell peppers, onion, tomatoes, and cilantro in the bowl; mix gently.
- Chill in the fridge for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg