Saladscookingclassy4.0
Mexican Pasta Salad
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!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
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.
2
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.
3
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.
garlic (, minced)1 clove
4
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.
large avocado ((semi-firm but ripe), diced)1black beans (, drained and rinsed well)1 can
5
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).
Nutrition Facts
calories
374 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
7 g
sugar Content
4 g
sodium Content
404 mg
protein Content
9 g
cholesterol Content
14 mg
carbohydrate Content
46 g
saturated Fat Content
3 g
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