Southwestern Macaroni Salad

A tantalizing twist on a classic, our Southwestern Macaroni Salad is bursting with vibrant flavors and colors, making it a must-try for BBQs and potlucks. Featuring a creamy avocado dressing and a mix of fresh vegetables, this dish is a delightful fusion of textures and tastes.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

8 oz elbow macaroni

1 cup cherry tomatoes, halved

1 cup canned black beans, drained and rinsed

1 cup sweet corn kernels

1 red bell pepper, diced

1/2 red onion, finely chopped

2 avocados, pitted and peeled

1/4 cup lime juice

1/4 cup cilantro, chopped

1/2 cup mayonnaise

1 tsp chili powder

1 tsp cumin

Salt and pepper to taste

Instructions

1. Cook macaroni according to package instructions. Drain and rinse under cold water to cool.

2. In a large bowl, combine cooled macaroni, cherry tomatoes, black beans, corn, bell pepper, and red onion.

3. In a blender, combine avocados, lime juice, cilantro, mayonnaise, chili powder, cumin, salt, and pepper. Blend until smooth to make the dressing.

4. Pour dressing over the macaroni mixture and toss until everything is well coated.

5. Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold; however, if desired, reheat in a microwave for 1 minute on medium power.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.