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.
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.
Mexican Macaroni 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
- 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
- For the salad; cook the macaroni according to the package directions. Drain & set aside to cool.
- 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)
- 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.
- 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.
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 🙂