Summertime and macaroni salad go hand in hand. Something about a nice cold salad during a warm day, don’t you think? So how about a Mexican macaroni salad. It is a perfect accompaniment to a great asada (good old fashion bbq). Although most Mexican macaroni salads are composed of pasta and mayo this one adds fresh veggies and black beans to really bring out more flavor. Add a hit of spices and wowy you got yourself a great side dish, main course or appetizer.
WHAT YOU NEED:
– 1 7oz. package of pasta (I used shells but feel free to use any small cut pasta);
-1-2 tablespoons of oil;
– ¼ onion, finely chopped or grated;
-1 stalk of celery, chopped;
– 1 15.5 oz. can of black beans, drained and rinsed;
-2 tablespoons of diced roasted green chilies;
– ¼ red bell pepper, finely chopped;
– ½ cup of corn;
– ½ cup of mayonnaise (vegan mayo works as well);
-3 tablespoons of plain yogurt;
– 1 teaspoon of mustard;
– ¼ teaspoon of paprika;
– ¼ teaspoon of chile powder;
– ¼ teaspoon of cayenne pepper;
– ¼ teaspoon of cumin;
– 1 teaspoon of sugar;
WHAT YOU DO:
Bring water to a boil in a large stockpot. Add a generous handful of salt. Add pasta and stir. Cook until tender (about 10 minutes) but still firm. Drain pasta and immediately toss in a bowl with oil making sure pasta is fully coated.
Let sit on counter or in refrigerator until cool. Meanwhile in a separate bowl mix mayo, yogurt, mustard, salt, pepper and spices.
Add beans and veggies to the pasta and add more salt if needed.
Pour mayo mixture into pasta bowl and coat pasta mixture. Let refregeraite for at least two hours in order for flavors to mix.