Southwest Macaroni Salad
This Mexican-style pasta salad is bursting with all the flavors of the Southwest! A fun addition to your summer barbeque, picnic, or potluck!
Servings: 10 -12
Ingredients
- 1 lb. elbow macaroni
- 2-3 ears corn husks and silks removed
- 1 (15 oz.) can black beans kidney beans, drained and rinsed
- 1/2 c. chopped black olives
- 5-6 roma tomatoes or 2 lg. tomatoes, chopped
- 3 green onions thinly sliced
- 1/2 red onions finely diced
- Fresh chopped cilantro optional
- DRESSING :
- 1 c. salsa (the spicier the better)
- 1 c. sour cream
- 1/4 c. mayonnaise
- 1 lg. clove garlic minced
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 lime juiced
Instructions
- Cook macaroni al dente, according to package directions. Drain and rinse under cold water; set aside.
- Meanwhile, over medium heat, grill the corn on the cob, turning frequently, to brown some of the kernels. Remove from the grill, allow to cool, then use a sharp knife to cut the kernels off the cob.
- DRESSING: In a medium bowl, stir together all ingredients, until well combined.
- Assemble the salad: Place the cooked macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro.
- Adapted from Pioneer Woman