Welcome to a fresh twist on a classic favorite: Creamy Avocado Macaroni Salad. This dish combines the creamy goodness of avocado with the tang of lime juice, making it a perfect addition to any summer gathering or a simple weekday meal.
Elbow macaroni is the base of our salad, offering a familiar texture and shape that holds onto the creamy dressing beautifully. The ripe avocado brings a rich, creamy texture that pairs wonderfully with the tangy Greek yogurt, which also adds some protein. Lime juice not only enhances the flavor but helps to keep the avocado from browning too quickly. Fresh cilantro adds a burst of herbaceousness, while red onion gives a subtle bite. Cherry tomatoes provide a juicy sweetness and a pop of color, and sweet corn adds a hint of sweetness and texture. Finally, seasoning with salt and pepper balances the flavors.
This Creamy Avocado Macaroni Salad pairs wonderfully with grilled chicken or fish for a complete meal. Itβs also great as a side dish at barbecues or picnics. Serve it in a large bowl with some extra lime wedges on the side for those who like a bit more tang.
Start by cooking the macaroni according to the package instructions. Make sure to salt the water so the pasta is well-seasoned from the start. Once it's al dente, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta down for the salad.
While the pasta drains, grab a mixing bowl and mash the avocado until smooth. Add the Greek yogurt, lime juice, salt, and pepper, and mix until you have a creamy dressing. Taste and adjust the seasoning if necessary.
Combine the cooled macaroni with the avocado dressing, ensuring each piece is well-coated. It's best to use a spatula to gently fold the ingredients together. Next, fold in the cilantro, red onion, cherry tomatoes, and sweet corn. Be gentle to avoid mashing the ingredients.
Once everything is mixed, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.