Servings: 6 servings
Calories: 350kcal
Equipment
- Large mixing bowl
- Measuring cups
- Whisk
- Colander
Ingredients
For the Pasta
- 8 oz elbow macaroni Cook until al dente for the perfect bite.
For the Veggies
- 2 cups corn (fresh or frozen) Adds sweetness and a burst of color.
- 1/2 cup diced red onion Introduces a mild sharpness that complements the corn.
- 1/2 cup diced bell pepper Offers sweet crunch; any color is fine.
- 1/4 cup chopped fresh cilantro Brightens the salad with fresh notes.
For the Dressing
- 1/2 cup mayonnaise Creates a creamy base; try Greek yogurt for a lighter version.
- 1/4 cup sour cream Adds tanginess and richness.
- 1 lime juiced Infuses zesty brightness.
- 1 tsp chili powder Provides warmth and depth.
- salt and pepper To taste.
Instructions
Cooking Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside to cool completely.
- In a large mixing bowl, combine the corn, diced red onion, bell pepper, and chopped cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Once the macaroni is cool, add it to the veggie mixture. Gently fold the pasta into the veggies.
- Pour the prepared dressing over the pasta and vegetable mixture. Mix everything together well.
- Cover the salad and place it in the refrigerator for at least 1 hour.
Notes
Serve with extra lime wedges on the side for a refreshing squeeze.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg
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