Description
A vibrant and hearty Mexican Macaroni Salad combining tender pasta with fresh vegetables, black beans, and a zesty salsa dressing, perfect for a quick and flavorful side dish or light meal.
Ingredients
Scale
Salad
- 2 ½ cups dry macaroni (any kind works) (250g)
- 1 yellow pepper, diced
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, chopped
- â…” cup sweet corn kernels (120g)
- 1 can black beans, rinsed
- ¼ cup chopped cilantro
Dressing
- 1 cup salsa (250g)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ tablespoon taco spices
Instructions
- Cook the macaroni: Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine ingredients: While the pasta cooks, prepare the remaining ingredients by dicing the yellow pepper and avocado, halving the cherry tomatoes, chopping the red onion, and rinsing the black beans. In a large salad bowl, combine all the vegetables and beans with the cooked macaroni.
- Make the dressing and toss: In a separate bowl, mix the salsa, olive oil, red wine vinegar, and taco spices to create the dressing. Pour this over the macaroni and vegetable mixture. Add the chopped cilantro and toss everything together well to ensure even coating.
Notes
- You can substitute any type of pasta you prefer; small shapes work best.
- The avocado adds creaminess but if you prefer, it can be omitted or replaced with diced cucumber for crunch.
- For a spicier salad, add chopped jalapeños or a dash of hot sauce.
- This salad is best served chilled; refrigerate for at least 30 minutes before serving.
