Mexican Macaroni Salad
Mexican Macaroni Salad is a delicious twist on an old classic. It's creamy and beautifully spiced with bright and vibrant veggies throughout. This one is sure to be a crowd-pleaser at the dinner table.
Ingredients
- 6 cups macaroni pasta cooked use gf pasta for a gf option
- 1 can red beans 15.5 oz. can drained and rinsed
- 2 shallots diced
- 3 green onions sliced
- 1 bell pepper orange diced
- 2 plum tomatoes diced
- 1 cup corn fresh or frozen
- ⅓ cup cilantro fresh
- 1 cup sour cream use vegan sour cream for a vegan option
- 1 cup salsa
- 1 teaspoon cumin
- 1 lime juiced about 2 T
Instructions
- Cook the pasta according to the packaging instructions. Once the pasta is cooked, rinse and drain it under cold water.
- Wash and prepare all your vegetables. Add cooked pasta and vegetables to a bowl and stir.
- Then add in the sour cream mixture to the bowl.
- Next add in the salsa to the pasta mixture.
- Finally, add in the spices. Mix well to combine everything.
- You can let the vegan macaroni salad sit in the fridge for 1 hour to develop the flavor even more.
Notes
- If you are using gluten-free pasta, it is best to use a brand like Jovial. It seems to hold up the best in pasta salad situations. It is also best to make it the "day of" if you are using GF pasta.
- Rise your pasta. When making a cold pasta salad, it’s better to rinse the pasta; this will stop the cooking, speed up the cooling and remove the excess starch, which could risk sticking the pasta to the other ingredients.
- This vegan macaroni salad should keep for a couple of days in the fridge. If you are using gf pasta that timeline may be shorter, it can get mushy. I like to let mine sit about 2 hours to let the flavors come together before serving.