This Southwestern Macaroni Salad is a zesty twist on a classic favorite, packed with fresh ingredients and bold flavors. Perfect for summer picnics or a quick weeknight side, it brings a taste of the Southwest to your table.
The heart of this dish is the elbow macaroni, providing a familiar and comforting base. Cherry tomatoes add a burst of sweetness and juicy texture, while canned black beans offer a hearty, protein-rich component. Sweet corn kernels bring a touch of sweetness and color, and red bell pepper adds a crisp, vibrant crunch. The red onion contributes a sharpness that balances the other flavors. For the creamy dressing, avocados lend a rich and smooth texture, enhanced by the tang of lime juice and the freshness of cilantro. Mayonnaise gives the dressing its classic creaminess, while chili powder and cumin introduce a subtle warmth and spice. Don't forget salt and pepper to taste, which tie everything together.
This salad pairs beautifully with grilled chicken or steak for a hearty meal. Alternatively, serve it alongside tacos or burritos for a vibrant, Southwestern-themed spread. It's also delightful on its own as a refreshing lunch option.
Start by bringing a pot of salted water to a boil and add the elbow macaroni. Cook it according to the package instructions until it's al dente, which usually takes about 8-10 minutes. Once cooked, drain the macaroni and give it a quick rinse under cold water to stop the cooking process and cool it down.
In a large mixing bowl, combine the cooled macaroni with cherry tomatoes, black beans, sweet corn, red bell pepper, and red onion. Make sure everything is well mixed — you want each bite to have a bit of everything.
Next, let's make the dressing. In a blender, combine avocados, lime juice, cilantro, mayonnaise, chili powder, cumin, and a pinch of salt and pepper. Blend everything until smooth, creating a creamy, flavorful dressing.
Pour the avocado dressing over the macaroni mixture in the bowl. Toss everything until the salad is well coated with the dressing. This is where the magic happens as all the flavors start to meld together.
You can serve the salad immediately, but if you have the time, let it chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to marry and develop even more.
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