Description
This vibrant Mexican Macaroni Salad Fiesta is a quick and flavorful side dish perfect for any gathering. Creamy mayonnaise and sour cream blend with zesty lime juice and chili powder to create a delightful dressing that coats tender elbow macaroni, sweet corn, crunchy red bell pepper, and fresh cilantro. Chilled to meld the flavors, this colorful salad delivers a fiesta of textures and tastes in every bite.
Ingredients
Scale
Pasta
- 8 oz. elbow macaroni, cooked and drained
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Vegetables and Herbs
- 1/2 cup corn kernels
- 1/2 cup red bell pepper, chopped
- 1/4 cup cilantro, chopped
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the dressing and macaroni: In a large bowl, combine the cooked and drained elbow macaroni with mayonnaise, sour cream, lime juice, and chili powder. Stir thoroughly to coat the pasta evenly with the creamy, tangy dressing.
- Add vegetables and cilantro: Fold in the corn kernels, chopped red bell pepper, and chopped cilantro, mixing until all ingredients are well distributed throughout the salad.
- Season and chill: Season the salad with salt and freshly ground black pepper to taste. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill nicely before serving.
Notes
- For best results, cook the macaroni until just al dente to maintain a pleasant texture.
- You can substitute fresh corn kernels with thawed frozen corn if fresh is unavailable.
- Adding diced jalapeños or a sprinkle of cumin can enhance the Mexican flavor profile.
- This salad can be prepared a day ahead and kept chilled, making it ideal for potlucks or parties.
- Adjust the amount of chili powder to your preferred spice level.
