This Zesty Lime and Avocado Macaroni Salad is a refreshing twist on a classic. It's perfect for summer barbecues or as a light, satisfying lunch. The bright lime juice and creamy avocado make this salad stand out.
Elbow macaroni forms the base of this salad. Its classic shape holds the dressing well. Avocado adds a creamy texture and healthy fats. Cherry tomatoes bring a burst of sweetness and color. Red onion offers a sharp, tangy bite that complements the lime. Cilantro adds freshness and a hint of citrus. Black olives provide a briny contrast. Sweet corn contributes a subtle sweetness and nice texture. The dressing, made with lime juice, olive oil, garlic powder, salt, and black pepper, ties everything together with a zesty kick.
This salad pairs wonderfully with grilled chicken or fish. It also makes a great addition to a potluck spread. For a little extra crunch, serve it on a bed of crisp romaine lettuce.
Start by cooking the elbow macaroni according to the package instructions. You want them al dente, so they hold up well in the salad. Once cooked, drain and rinse them under cold water. This stops the cooking process and cools them down quickly, so they're ready to mix with the fresh ingredients.
In a large bowl, combine the cooled macaroni with diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, sliced black olives, and sweet corn. It's like a rainbow in a bowl, and I find that mixing the salad with my hands (clean, of course!) ensures everything is evenly distributed.
Next, make the dressing. In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and black pepper. Pour this zesty mixture over the macaroni and veggies. Toss gently until every piece is nicely coated with that bright lime dressing.
You can serve it right away or, if you have the time, let it chill in the refrigerator for about 30 minutes. This rest period allows the flavors to meld beautifully.
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