Mexican Macaroni Salad

I don’t know about you, but I love a good pasta salad.  This is one of my very favourite recipes.  It is full of bold flavours. It is full of colourful ingredients.  It’s a perfect salad to take along to your favourite potluck.  I like to make a batch to take to work for my lunch.

This is based on Ree Drummond (The Pioneer Woman’s) recipe, but I have made a few minor changes to suit our tastes or what I have on hand.

mex pasta salad

While your pasta is cooking, you can prep all your other ingredients; having them chopped and ready.  The dressing is easy too.  I make it before starting the rest of the salad so that the flavours have a chance to blend.

mex pasta salad 2

Mexican Macaroni Salad

Serves 12

Salad:

  • 1 pound elbow macaroni
  • Vegetable oil, for oiling grill
  • 2 ears corn
  • 1 can black beans, drained and rinsed
  • 1/2 cup finely chopped black olives
  • 6 Roma tomatoes, chopped
  • 3 green onions, thinly sliced
  • 1/2 red onion, finely diced

Dressing:

  • 1 cup jarred salsa (medium is good for a crowd, but we like to use a ‘hot’ for ourselves)
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon cumin
  • Salt and freshly ground black pepper

Directions:

  1. For the salad; cook the macaroni according to the package directions. Drain & set aside to cool.
  2. Heat an indoor grill and brush with oil. Cook the ears of corn, turning until browned & cooked through. Cut the kernels off the cobs. (Alternatively, you can use 2 cups frozen corn; just toss it in with the pasta in the last minute)
  3. Put the corn in a big bowl with the black beans, olives, tomatoes, green onions & red onions & toss to combine. Add the macaroni, and toss again.
  4. For the dressing; (I usually make this first) In a seaparate bowl, whisk togethes the salsa, sour cream, mayonnaise, cumin & salt & pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.

Serve chilled.

Note: you can leave out any ingredient you don’t like (my hubby isn’t fond of olives, so I don’t include them.) I often add some chopped up sweet peppers &/or celery for extra crunch.

As always, let me know if you tried this recipe and how it turned out for you…

Until next time, Connie 🙂

 

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2 Comments Add yours

  1. potlucktam says:

    Yum! This looks really good!!

    Liked by 1 person

    1. let me know if you try it out! 🙂

      Like

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