Description
A creamy and flavorful macaroni salad with a Southwest twist.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped fresh cilantro
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, milk, chipotle peppers, lime juice, chili powder, cumin, salt, and pepper.
- Add cooked macaroni, red bell pepper, red onion, corn, and cilantro to the bowl.
- Stir until everything is well combined and coated in the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For extra heat, add more chipotle peppers or a pinch of cayenne pepper.
- You can substitute other vegetables like black beans or diced tomatoes.
- Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: macaroni salad, Southwest, chipotle, creamy, pasta salad, side dish