Description
A flavorful and creamy Mexican Pasta Salad featuring al dente jumbo elbow macaroni tossed with black beans, corn, tomatoes, cilantro, and a zesty chipotle adobo dressing. Perfect as a refreshing side dish or light meal, garnished with fresh avocado slices for added creaminess.
Ingredients
Pasta Salad
- 8 ounces dried uncooked jumbo elbow macaroni pasta
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 cup corn, thawed if frozen
- 1 cup tomatoes, diced
- 3 tbsp cilantro, chopped
- 1/4 cup red onion, diced
Dressing
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp chipotle in adobo, sauce only
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 medium lime, juiced
- Salt and pepper to taste
Optional Garnish
- Avocado, sliced for serving if desired
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the jumbo elbow macaroni and cook until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled pasta along with black beans, corn, diced tomatoes, chopped cilantro, and diced red onion. Stir gently to combine all ingredients evenly.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, chipotle in adobo sauce (only the sauce, not the peppers), chili powder, cumin, garlic powder, onion powder, and freshly squeezed lime juice. Mix until smooth and well incorporated.
- Toss Salad with Dressing: Pour the dressing over the pasta salad mixture and toss gently to coat everything thoroughly. Season with salt and pepper to taste, adjusting as needed for flavor balance.
- Chill and Serve: You can serve the salad immediately or cover and chill it in the refrigerator for enhanced flavor melding. When ready to serve, optionally top with sliced or diced avocado for added creaminess and freshness.
Notes
- Ensure the pasta is cooled completely before mixing to prevent the dressing from becoming watery.
- If you prefer a spicier salad, include diced chipotle peppers in adobo in the dressing.
- This salad can be prepared a few hours ahead and refrigerated to allow flavors to meld.
- Use fresh lime juice for the best tangy flavor in the dressing.
- Avocado garnish adds creaminess but can be omitted or replaced with sliced jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
