Mexican Pasta Salad
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4
3 reviews
Good
Mexican Pasta Salad
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This Mexican pasta salad is such a flavorful spin on the classic! It's brimming with black beans, veggies, cheese and a rich and creamy, seasoned dressing. Such a fun addition to your summer cook outs!
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Ingredients
- 2 corn husked, fresh, yellow, ears
- 10 oz dry elbow macaroni
- salt freshly ground
- black pepper freshly ground
- 3 Roma tomato seeded and diced (1 1/2 cups, large
- 1 black beans drained and rinsed well, canned
- 1 avocado semi-firm but ripe), diced, large
- 1/2 cup cotija cheese crumbled
- 1/3 cup onion rinsed or 2/3 cup chopped green onion (or use a blend of both, red, chopped
Dressing
- 1/2 cup mayonnaise (full fat)
- 1/2 cup yogurt fat free, plain, Greek
- 2 1/2 Tbsp lime juice fresh
- 1/4 cup cilantro about small 1 bunch, leaf portion, finely minced; fresh
- 1 clove garlic , minced
- 1 tsp ancho chili powder
- 1/2 tsp cumin ground
Instructions
- Preheat a grill over medium-high heat to about 450 degrees F. Once preheated add corn and grill, turning about every 2 - 3 minutes until charred on all sides, about 8 - 9 minutes total. Set aside and let cool then cut corn kernels from cobs.
- Meanwhile, cook pasta to al dente in lightly salted water (about 1/2 Tbsp) according to directions on package. Drain and rinse, then let drain and cool.
- For the dressing, in a mixing bowl whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Chill until ready to assemble macaroni salad.
- Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion if you'd like some color on top of the salad). In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion and the cilantro dressing mixture. Sprinkle set aside ingredients over top.
- Serve immediately or chill up to 2 hours (thin with a little water if desired, it thickens as it rests since the noodles absorb the liquid).
Notes
- Don't over cook the pasta. It'll soak up the dressing as it sits in the fridge, so you don't want it to be too soft to begin with.
- Canned or frozen corn can be used in place of fresh, but the grilled corn adds great flavor to this Mexican macaroni salad.
- Recipe source: Cooking Classy
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User Reviews
Overall Rating
4
3 reviews
Good
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