Mexican Pasta Salad
Ingredients
The salad
-
2
ears
fresh yellow corn
-
10
oz
dry elbow macaroni
-
3
large
Roma tomatoes
-
1
can
black beans
-
1
large
avocado
-
½
cup
crumbled Cotija cheese
-
⅓
cup
chopped red onion
-
to taste
salt and pepper
The dressing
-
½
cup
mayonnaise
-
½
cup
plain Greek yogurt
-
2½
Tbsp
fresh lime juice
-
¼
cup
finely minced fresh cilantro
-
1
clove
garlic
-
1
tsp
ancho chili powder
-
½
tsp
ground cumin
Instructions
- Preheat the grill to medium-high heat.
- Grill the corn for about 8-9 minutes, turning every 2-3 minutes until charred.
- Let the corn cool and then cut the kernels off the cobs.
- Cook the elbow macaroni in salted water until al dente, then drain and cool.
- In a bowl, whisk together the dressing ingredients and chill in the fridge.
- In a large bowl, combine the pasta, corn, tomatoes, black beans, avocado, Cotija cheese, onion, and dressing.
- Serve immediately or chill for up to 2 hours.
Nutrition Facts (estimated)
Servings
8
Calories
374
Total fat
16g
Total carbohydrates
46g
Total protein
9g
Sodium
404mg
Cholesterol
14mg
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