Description
A vibrant and creamy Mexican Macaroni Salad Fiesta that combines tender elbow macaroni with zesty lime, smoky chili powder, and fresh vegetables for a refreshing side dish perfect for picnics, barbecues, or potlucks.
Ingredients
Scale
Salad Base
- 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
Seasoning
- Salt and pepper, to taste
Instructions
- Combine dressing and macaroni: In a large bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder until smooth. Add the cooked and drained elbow macaroni to the bowl and stir gently to coat all the pasta evenly with the creamy dressing.
- Add vegetables and herbs: Fold in the corn kernels, chopped red bell pepper, and cilantro to the macaroni mixture. Mix well to distribute the fresh, colorful ingredients throughout the salad.
- Season and chill: Sprinkle salt and pepper to taste over the salad and toss lightly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld together and the salad chill before serving.
Notes
- Cook macaroni al dente according to package directions before cooling and combining with other ingredients.
- Adjust chili powder amount to your preferred level of spice.
- For extra crunch, you can add diced celery or green onions.
- Make the salad up to a day in advance for enhanced flavor.
- If desired, substitute regular mayonnaise with a light or vegan version for a lighter or plant-based option.
