Description
This Mexican Macaroni Salad Fiesta is a vibrant and creamy side dish perfect for summer gatherings or as a flavorful accompaniment to your favorite Mexican-inspired meals. Combining tender elbow macaroni with a zesty lime and chili powder dressing, fresh corn, crisp red bell peppers, and fragrant cilantro, this salad offers a delightful blend of textures and southwest flavors. It’s easy to prepare and best served chilled for a refreshing taste.
Ingredients
Scale
Pasta and Dressing
- 8 oz. elbow macaroni, cooked and drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Vegetables and Herbs
- 1/2 cup corn kernels
- 1/2 cup red bell pepper, chopped
- 1/4 cup cilantro, chopped
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the dressing and pasta: In a large bowl, combine the cooked and drained elbow macaroni with mayonnaise, sour cream, lime juice, and chili powder. Mix thoroughly to create a creamy and well-seasoned base for the salad.
- Add vegetables and herbs: Fold in the corn kernels, chopped red bell pepper, and cilantro. Stir gently to evenly distribute the fresh ingredients throughout the salad, ensuring every bite has flavor and crunch.
- Season and chill: Season the salad with salt and pepper to your taste. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling allows the flavors to meld together and enhances the refreshing quality of the salad before serving.
Notes
- For best results, use fresh or thawed frozen corn kernels for sweetness and texture.
- You can adjust the amount of chili powder to make the salad more or less spicy according to your preference.
- This salad can be made a day ahead and kept refrigerated to save time for gatherings.
- Adding diced jalapeño or a dash of hot sauce can boost the heat if desired.
- Serve chilled as a perfect side dish to grilled meats or Mexican entrees.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
