Mexican food is definitely one of my fave types of cuisines. I mean, come on. Veggies, meats, cheeses, and spices? And so many different forms….chimichangas, tacos, quesadillas, burritos….I could go on all day!
This macaroni salad is based on the hard work of one my Food Network muses/girlfriends, Ree Drummond aka the Pioneer Woman. I aspire to be like her some day. Regardless, the link to her recipe is here!
I made this along side some oven-roasted Doritos crusted chicken…awful, I know, but so yummy. It was an experiment. Anyway, you could turn this macaroni salad into a full meal by adding in some cooked chicken or steak. Your call. You can also add in whatever veggies you like. I detest olives, but they’d allegedly be good in here (according to my boyfriend). Let’s get to this pasta salad!!
Mexican Macaroni Salad
- 3/4 c. shredded carrots
- 2 ears of corn, cut off of the cob
- 1/2 pint cherry tomatoes, quartered
- 1/2 red onion, diced small
- 1 yellow bell pepper, cut into bite-sized pieces
- 1 14oz. can of black beans, rinsed & drained
- 1/4 c. cilantro, chopped
- 1/4 c. Italian parsley, chopped
- 2 limes, juiced
- 8-10oz. your favorite pasta, cooked to al dente
- 1/2 c. Mexican shredded cheese (if you have a soul…if not, skip the cheese)
- Mexican Macaroni Salad Dressing
- 1 c. fresh salsa
- 1/2 c. sour cream
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. dried parsley
- 1/8 tsp. cayenne pepper
- 1/8 tsp. chili powder
- 1/8 tsp. black pepper
- 1/8 tsp. salt
~ Cut up all of the veggies (carrots, corn, tomatoes, onion, pepper, cliantro, parsley) and mix them together with the black beans and lime juice. The veggies will literally look like a beautiful rainbow. You could stop here and toss it with the dressing and forego the pasta.
~ Mix together all of the ingredients for the salad dressing while the pasta is cooking on the stove.
~ Once the pasta is cooked, rinse it under cold water to bring it to room temperature.
~ Toss the pasta with the veggies and add the cheese. Slowly incorporate the salad dressing into the beautiful mixture, making sure not to over-dress and drown the salad. Garnish with some fresh cilantro and enjoy!! You’ll fall in love with this salad for sure!! Honestly, if you let this sit for a couple of hours prior to serving, the flavors will marry together that much better!!