Mexican Macaroni Salad made with Barilla Pasta takes just under 20 minutes to prepare and is perfect for picnics, potlucks and other social gatherings.
1poundBarilla Elbow Macaroni, cooked and rinsed with cold water
1can(15.25 oz) yellow corn, drained and rinsed
1can(15.25 oz) Black Beans, drained and rinsed
2Hass or 1 green(Florida) avocado, peeled, pitted and chopped
6whole Roma Tomatoes, seeded and chopped or 1-pint grape tomatoes, sliced in half
1/2whole Red Onions, Finely Diced
1large Anaheim, Poblano or green bell pepper, stemmed, seeded, and diced fine (optional)
fresh chopped cilantro
For the Dressing:
1cupjarred Salsa
1cupSour Cream1 clove Garlic, minced or 1 tsp garlic paste
1teaspoonCumin
Salt And Pepper, to taste
2Limes, Juiced (optional)
Optional Garnishes:
Mexican crumbling cheese,
fresh chopped cilantro
fresh squeezed lime juice
Instructions
Drain and rinse the corn and beans and set aside.
Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans, tomatoes, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated.
Add the final 1/4 of the dressing if you think it needs it.
Cover and chill for 2 hours or overnight [See Note 1].
Garnish with cilantro, lime wedge, and Mexican crumbling cheese!
Notes
As pasta salad sits, it soaks up some of the dressing. So if you are making this ahead of time, reserve some dressing to mix in again just before serving. I usually make a little more than I need and toss to coat again just before serving.