Go Back
+ servings

Mexican Macaroni Salad

Julie Wunder
This Mexican Macaroni Salad is healthy, fresh, and vibrant with a salsa and greek yogurt based dressing (no mayonnaise.)  It's filled with colorful veggies like corn, black beans, tomatoes, black beans, red onion, and avocado.  This zesty vegetarian dish is great as a dinner or a side dish at a potluck.
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner, Dinner, Lunch
Cuisine American, Mexican
Servings 12
Calories 239 kcal

Ingredients
  

For the Dressing:

Instructions
 

  • Cook the macaroni according to package instructions. Rinse and drain with cold water. Allow the macaroni to cool.
  • In a large bowl combine the macaroni, corn, black beans, tomatoes, red onion, , cilantro, and queso fresco. Toss gently until mixed together.
  • In a small bowl whisk together the greek yogurt, salsa, lime juice, and taco seasoning. Add the dressing to the bowl and mix well.
  • Right before serving carefully fold in the chopped avocado.
  • Garnish with extra cilantro.

Notes

Store any leftovers in an airtight container in the refrigerator for up to four days.
For the best texture, cook your pasta to al dente so it still has a bite and isn't mushy.
If you are making this ahead, toss the salad with just a small amount of the dressing to keep it from sticking.  When ready to serve toss it with the remainder of the dressing.  If you put all the dressing on ahead of time the pasta will just soak it up.
You can use canned or frozen corn.

Nutrition

Calories: 239kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 4mgSodium: 85mgPotassium: 374mgFiber: 5gSugar: 3gVitamin A: 390IUVitamin C: 7mgCalcium: 65mgIron: 1mg
Keyword Mexican Macaroni Salad
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!