Looking for a new twist on a classic pasta salad? This Spicy Avocado Macaroni Salad brings a zesty kick to your table with its unique combination of creamy avocado and a touch of heat from jalapeño. Perfect for summer picnics or a weeknight side dish, this salad is sure to be a hit.
Let's break down the stars of the show. Elbow macaroni is the chewy base that absorbs all those delicious flavors. Avocado adds creaminess and a healthy dose of fats, while cherry tomatoes bring a slight sweetness and juicy texture. Red onion provides a nice bite and sharpness, and black olives add an earthy, tangy contrast. A sprinkle of corn kernels introduces a subtle sweetness and crunch. Fresh cilantro is there for a burst of herbaceous freshness, and the jalapeño gives it that spicy kick. Finally, the mayonnaise dressing with lime juice, chili powder, and garlic powder ties everything together with a creamy, zesty punch.
This salad pairs beautifully with grilled meats or seafood, making it a delightful side dish for barbecue nights. It's also great on its own for a light lunch. Try serving it with a squeeze of fresh lime juice on top for an extra zesty kick.
Start by cooking 8 ounces of elbow macaroni according to the package instructions until it's al dente. Once done, drain and rinse it under cold water to stop the cooking process and cool it down. This helps the pasta maintain its texture in the salad and makes it easier to mix with the other ingredients.
While the pasta is cooking, prep your veggies. In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, finely chopped red onion, sliced black olives, corn kernels, chopped cilantro, and diced jalapeño. This is where all the flavor starts to build, so give it a gentle mix to ensure everything is evenly distributed.
Next, let's make the dressing. In a small bowl, whisk together 1/2 cup of mayonnaise with 1 tablespoon of lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste. This dressing is the creamy, tangy component that brings the salad together.
Now combine it all. Add the cooled macaroni to the bowl with the veggies, then pour the dressing over the top. Toss everything until it's well combined, making sure the dressing coats every nook and cranny of the pasta and veggies. Once mixed, cover the bowl and let it chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld wonderfully.
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