Description
This refreshing Mexican Macaroni Salad is a vibrant, zesty side dish perfect for summer gatherings or as a light meal. Featuring al dente elbow macaroni tossed with black beans, crunchy bell peppers, red onion, and juicy cherry tomatoes, all coated in a creamy, smoky chipotle-lime dressing made with Greek yogurt and extra virgin olive oil. Fresh cilantro adds a bright herbal note, making this salad flavorful, nutritious, and easy to prepare.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Vegetables and Legumes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, diced
- ½ cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cup fresh cilantro, roughly chopped
Dressing
- ¼ cup lime juice, freshly squeezed
- ¼ cup extra virgin olive oil
- 1 tsp ground cumin
- ½ cup plain Greek yogurt
- 1 tsp chipotle powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain well and allow to cool to room temperature.
- Prepare Vegetables: While the pasta cools, dice the bell peppers, finely chop the red onion, and halve the cherry tomatoes. Set aside.
- Make Dressing: In a large mixing bowl, whisk together the plain Greek yogurt, freshly squeezed lime juice, extra virgin olive oil, ground cumin, chipotle powder, salt, and pepper until the dressing is smooth and well combined.
- Combine Salad: Add the cooled cooked pasta to the bowl with the dressing. Then fold in the drained black beans, diced bell peppers, chopped red onion, halved cherry tomatoes, and roughly chopped fresh cilantro. Mix gently to evenly coat all ingredients.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least one hour to allow flavors to meld and serve chilled.
Notes
- Use gluten-free pasta to make this salad gluten-free.
- Adjust chipotle powder based on spice preference for milder or spicier salad.
- Greek yogurt adds creaminess and protein; substitute with vegan yogurt for a vegan version.
- This salad keeps well in the refrigerator for up to 2 days.
- For extra crunch, add chopped celery or radishes.
