Description
Bright and creamy pasta salad with fresh veggies and a tangy lime-mayo dressing, perfect for potlucks and picnics.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon taco seasoning
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked macaroni, cherry tomatoes, black beans, corn, red onion, bell pepper, and cilantro. Toss gently.
- In a separate bowl, mix together the mayonnaise, lime juice, taco seasoning, salt, and pepper. Whisk until smooth.
- Pour the dressing over the macaroni mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
Notes
For best texture, drain canned ingredients well. Can be made a day in advance; keep dressing separate if storing longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg