Easy Mexican Macaroni Salad with Corn

This Mexican Macaroni Salad is a perfect blend of vibrant colors and refreshing flavors.


For The Pasta Salad – Elbow pasta – Black beans – Sweet corn – Cherry or grape tomatoes

In a large bowl, add cooked macaroni, black beans, corn kernels, tomatoes, red onion, and cilantro. Set aside.

In a medium bowl, whisk together olive oil, lime juice, zest, vinegar, honey, garlic and seasonings. Taste and adjust seasoning if needed.

Pour desired amount of dressing over the macaroni pasta mixture and gently toss until well coated. Refrigerate for a minimum of 4 hours to let the flavors mingle.

Before serving, add diced avocado and give it another toss. Taste and add salt and pepper, to taste.

Garnish with remaining cilantro and lime wedges and serve immediately.

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