Easy Mexican Macaroni Salad
Mexican Macaroni Salad is a creamy, tangy pasta dish that bursts with colorful veggies. Perfect for potlucks!
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 250 g Macaroni pasta uncooked
- 150 g Bell pepper diced
- 100 g Corn canned or frozen
- 100 g Green onion sliced
- 100 g Mayonnaise or vegan mayo
- 30 ml Lime juice freshly squeezed
- 5 g Cilantro chopped, optional
- 1 g Salt to taste
- 1 g Pepper to taste
Instructions
- Cook the macaroni in a large pot of salted boiling water until just tender, about 8-10 minutes. Drain and rinse under cool water.
- In a mixing bowl, whisk together the mayonnaise, lime juice, salt, and pepper until smooth.
- Combine the cooled pasta with the dressing and add the bell pepper, corn, and green onion. Toss to coat evenly.
- For best flavor, chill in the refrigerator for a few hours or overnight before serving.
Notes
Tip: Letting the salad chill allows the flavors to meld and improves the overall taste.