Mexican Macaroni Salad
A delightful twist on a classic dish, this Mexican Macaroni Salad combines pasta with vibrant Mexican ingredients for a refreshing side perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 cups macaroni pasta High-quality pasta is recommended.
- 2 tablespoons olive oil Adds richness to the dressing.
- 1 medium red onion Finely chopped for sharp flavor.
- 1 cup bell pepper Any color, diced.
- 1 cup cherry tomatoes Halved for juiciness.
- 1 can black beans Rinsed and drained.
- 1 cup corn Freshly roasted or canned.
- 1 cup Mexican-style dressing Store-bought or homemade.
- to taste salt and pepper For seasoning.
- optional cooked chicken or ham For additional protein.
Instructions
Preparation
- Cook the macaroni according to package instructions in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
- Finely chop the red onion and bell pepper. Slice cherry tomatoes in half. If using fresh corn, grill or roast until slightly charred.
Combine and Dress
- In a large mixing bowl, combine the cooled macaroni, chopped vegetables, black beans, and corn.
- Drizzle the Mexican-style dressing over the ingredients and gently fold everything together until well coated.
Season and Chill
- Taste and season with salt and pepper as needed. If desired, add chopped cooked chicken or ham.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made a day in advance for the best flavor. Serve chilled and feel free to customize it to your liking.