Description
A delicious and creamy pasta salad that’s perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen and thawed)
- 1 cup bell peppers, diced (red and yellow preferred)
- 1 avocado, diced
- ½ cup red onion, finely chopped
- 1 cup cilantro, chopped
- 1 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large pot, boil water and cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- While the pasta cools, chop the cherry tomatoes, bell peppers, avocado, and red onion into small pieces.
- In a mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Stir until smooth.
- In a large mixing bowl, add the cooled macaroni, corn, chopped vegetables, and cilantro.
- Pour the dressing over the pasta and vegetables. Stir gently until evenly coated.
- Give your salad a taste and adjust the seasonings if needed, adding more salt, pepper, or lime juice according to preference.
- For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes.
- Once chilled, give it a quick stir and serve as a side dish or light meal.
Notes
- This salad can be made a day ahead and stored in the refrigerator for maximum flavor.
- Feel free to add or substitute other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg