Macaroni salad is one of those summer classics that feeds a crowd and comes together in no time! For this Mexican-inspired version, toss together noodles with shredded chicken, corn, black beans and tomato, then coat with a creamy cilantro dressing.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 1 1/2 tablespoons fresh lime juice
- 8 ounces dried elbow macaroni
- 1/2 cup frozen corn, thawed
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded rotisserie chicken, skin and bones removed
- 1/4 cup finely chopped red onion
- 2 vine-ripened tomatoes, chopped
- 1/2 jalapeno, stemmed, seeded and minced
Instructions
- Bring a large pot of salted water to a boil.
- Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
- Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 349 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 26 mg |
| Sodium | 431 mg |