Mexican Macaroni with Vegetables (Print Version)
# Ingredients:
→ Macaroni Salad
01 -
1 lb elbow macaroni, gluten-free if needed
02 -
2 ears fresh corn (1 cup), canned or frozen and thawed if needed
03 -
1 cup black beans, drained and rinsed
04 -
1 cup cherry tomatoes, quartered
05 -
1 green bell pepper, diced
06 -
1/2 medium red onion, finely chopped
07 -
1/4 cup fresh cilantro, finely chopped
08 -
1 jalapeño, seeded and finely diced
→ Dressing
09 -
3/4 cup Greek yogurt or mayonnaise
10 -
1/3 cup sour cream
11 -
1 lime, juiced (3 tablespoons), plus more to taste
12 -
1 teaspoon chili powder
13 -
1 teaspoon cumin
14 -
1 clove garlic
15 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
02 -
Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until it starts to brown. Alternately, roast at 425°F for 12-15 minutes. Cool and cut the kernels off the cobs.
03 -
Mix all of the dressing ingredients together in a small bowl or blender while the pasta cooks.
04 -
Combine the cooled pasta in a large bowl with the remaining pasta salad ingredients. Pour the dressing on top and toss to coat evenly.
05 -
Cover and refrigerate for 30 minutes if possible, but serving at room temperature works too. Taste and add more salt or lime juice as needed. Top with fresh chopped cilantro and sliced jalapeño before serving.
# Notes:
01 -
For added flavor, let the salad sit in the refrigerator for a few hours before serving.