Description
A vibrant and creamy Mexican Macaroni Salad Fiesta featuring elbow macaroni tossed with a zesty dressing of mayonnaise, sour cream, lime juice, and chili powder, complemented by fresh corn, red bell pepper, and cilantro. Perfect as a refreshing side dish for any fiesta or barbecue.
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 & Herbs
- 1/2 cup corn kernels
- 1/2 cup red bell pepper, chopped
- 1/4 cup cilantro, chopped
Seasonings
- Salt and pepper, to taste
Instructions
- Combine the base ingredients: In a large bowl, mix the cooked and drained elbow macaroni with the mayonnaise, sour cream, lime juice, and chili powder until the macaroni is evenly coated in the creamy, tangy dressing.
- Add vegetables and herbs: Stir in the corn kernels, chopped red bell pepper, and freshly chopped cilantro to the macaroni mixture, ensuring the ingredients are well distributed throughout the salad.
- Season and chill: Season the salad with salt and pepper to taste, then cover and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper or diced jalapeño.
- This salad can be prepared a day ahead for enhanced flavor.
- Substitute mayonnaise with a light or vegan alternative to suit dietary preferences.
- Ensure the macaroni is fully cooled before mixing to prevent the dressing from melting.
- Garnish with extra cilantro or a squeeze of fresh lime juice just before serving for added freshness.
