Description
Dive into the vibrant world of Mexican macaroni salad, where creamy dressing meets perfectly cooked pasta, colorful bell peppers, zesty jalapeños, and sweet corn. This easy-to-make dish is perfect for summer gatherings, potlucks, or even a simple weeknight meal. Each bite bursts with flavor, making it a guaranteed crowd-pleaser that will have everyone reaching for seconds.
Ingredients
Scale
- 2 cups elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 1 red bell pepper (finely chopped)
- 1 yellow bell pepper (finely chopped)
- 1 jalapeño (minced, seeds removed for less heat)
- 1 cup sweet corn (drained if canned)
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted water until al dente (8–10 minutes). Drain and cool.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, salt, and pepper until smooth.
- Toss cooled pasta with chopped bell peppers, minced jalapeño, cilantro, and sweet corn.
- Pour the dressing over the pasta mixture and stir gently to combine.
- Taste and adjust seasoning as needed. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg