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Mexican Macaroni Salad

A colorful and creamy pasta salad with a zesty Mexican twist, perfect for potlucks and family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced
  • 1 cup corn, canned or fresh
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro, chopped
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook elbow macaroni according to package instructions; drain and let cool.
  2. In a large bowl, combine the cooled macaroni, cherry tomatoes, bell peppers, corn, red onion, and cilantro.
  3. In a separate bowl, mix together mayonnaise, lime juice, chili powder, salt, and pepper.
  4. Pour the dressing over the pasta and veggies; toss to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be served chilled on a vibrant plate or paired with grilled chicken or steak. It can be stored in the fridge for up to 3 days in an airtight container. Avoid freezing.