Description
A zesty and flavorful Mexican Macaroni Salad perfect for a fiesta or a refreshing side dish.
Ingredients
- 2 cups elbow pasta
- 1 cup halved grape tomatoes
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn (fresh, frozen, or canned)
- 1/2 cup diced yellow bell pepper
- 1/2 cup finely chopped green onion
- 1/2 cup chopped fresh parsley
- 1 cup grated Monterey Jack cheese
- 1/2 cup Greek yogurt
- 1/4 cup lime juice
- 1 tablespoon taco seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by boiling the elbow pasta according to the package directions. Once cooked, drain and rinse under cold water to cool it down, then set aside.
- In a large bowl, mix together the grape tomatoes, black beans, corn, yellow bell pepper, green onion, parsley, and Monterey Jack cheese.
- In another bowl, combine the Greek yogurt, lime juice, taco seasoning, smoked paprika, salt, and pepper, whisking until well blended.
- Fold the cooled pasta into the vegetable mixture and drizzle the dressing over the top.
- Carefully mix everything together until evenly coated.
- Cover the bowl and let it chill in the refrigerator for at least 30 minutes to enhance the flavors.
- Before serving, give it a light toss and taste to adjust the seasoning if needed.
Notes
- For a spicier kick, add some chopped jalapeños.
- Feel free to substitute Monterey Jack cheese with cheddar or your favorite cheese.
- This salad can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg