This Mexican Macaroni Salad is secretly healthy! Vegan, gluten free option and SO colorful!
I cannot resist a good pasta salad, but to be honest: Mayo-free pasta salads are my favorite kinds of pasta salads. This one is an absolute win on a hot summer day!
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Mexican Macaroni Salad
This Mexican Macaroni Salad is secretly healthy! Vegan, gluten free option and SO colorful!
made it? tap the stars to add your rating!
Recipe details
Ingredients
- 2 ½ cups dry macaroni (any kind works) 250g
- 1 yellow pepper diced
- 1 avocado diced
- 1 pint cherry tomatoes halved
- 1 red onion chopped
- ⅔ cup sweet corn kernels 120g
- 1 can black beans rinsed
- 1 cup salsa 250g
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ tablespoon taco spices
- ¼ cup chopped cilantro
Instructions
- Cook the macaroni according to package directions. Drain and rinse under cold water to stop the cooking process.
- In the meantime, combine all other ingredients in a large salad bowl. Add the macaroni and toss well.
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Nutrition is an estimate.
Dena says
This was sooooo TASTY!! Thanks for a great recipe.
Nora says
I’m so glad, Dena!
Debbi says
We liked this salad a lot. After making it, I did a taste test and decided to double the dressing. Perfect for us! It’ll be a regular addition to our meals.
Bernie says
Yummy salad. I added diced white cheddar cheese and black olives. I halved the recipe and it still made a big bowl for one person. Loved it.
Nora says
So glad to read this, Bernie! Love the idea of adding cheddar and black olives. Thanks for coming back to review the recipe – I appreciate your time.