This Zesty Macaroni Salad with Avocado and Lime is a refreshing twist on a classic favorite. It's perfect for summer picnics or as a side dish at your next barbecue.
Elbow macaroni forms the base of this salad, giving it that comforting, familiar texture. Avocados add creaminess and a mild, buttery flavor that's simply delightful. Cherry tomatoes bring a burst of juicy sweetness, while red onion contributes a bit of sharpness and crunch. Cilantro provides a fresh, herbal note that pairs beautifully with the citrusy lime juice. The mayonnaise ties everything together with its rich and smooth texture, enhanced by a hint of garlic powder. Finally, green bell pepper adds a satisfying crunch and a subtle sweetness.
This salad pairs wonderfully with grilled chicken or fish. It's also a great stand-alone dish for a light lunch. Consider serving it alongside some freshly baked bread or a crisp green salad to round out your meal.
Start by boiling a pot of water and cooking the elbow macaroni according to the package instructions until it's al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
In a large mixing bowl, combine your cooled macaroni with diced avocados, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and diced green bell pepper. Toss everything gently to ensure even distribution.
Next, in a smaller bowl, whisk together the lime juice, mayonnaise, garlic powder, and a good pinch of salt and pepper. Stir until the dressing is smooth and well combined.
Pour the dressing over the macaroni mixture and toss everything together gently. Make sure every ingredient gets a nice coating of that zesty dressing.
Pop the salad in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld together beautifully, resulting in a more cohesive taste.
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