Vibrant Southwest Microwaved Macaroni Salad

Ingredients

- 2 cups elbow macaroni
- 1 cup corn (canned or fresh)
- 1 cup black beans (rinsed and drained)
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, diced
- 1 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 tablespoons lime juice
- 1/2 cup sour cream
- 1/2 cup mayonnaise

Instructions

1. Cook the Macaroni:
Place 2 cups of elbow macaroni in a microwave-safe dish and cover with water. Add a pinch of salt. Microwave on high for PT10M (10 minutes) or until the pasta is tender, stirring halfway through the cooking time. Drain and set aside to cool.

2. Prepare Vegetables and Beans:
In a large mixing bowl, combine 1 cup of corn, 1 cup of black beans, 1 cup of cherry tomato halves, 1 diced bell pepper, and 1 small, diced red onion.

3. Create Dressing:
In a separate bowl, whisk together 1/4 cup chopped cilantro, 1 teaspoon minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 3 tablespoons of lime juice, 1/2 cup sour cream, and 1/2 cup mayonnaise until smooth.

4. Combine Ingredients:
Add the cooled macaroni to the bowl with vegetables and beans. Pour the dressing over the top. Stir gently to combine, ensuring even distribution of dressing and ingredients.

5. Season to Taste:
Add 1 teaspoon of salt or adjust as needed based on personal preference. Mix thoroughly to incorporate all flavors.

6. Chill Before Serving:
Cover and refrigerate for at least PT30M (30 minutes) to allow the flavors to meld.

7. Serve:
Spoon into bowls or onto plates for serving. Garnish with extra cilantro if desired.

Total Time

PT1H10M
1 hour 10 minutes

Type of Dish

Lunch

Keywords

Microwave Macaroni Salad, Southwest Salad, Quick Lunch Recipe, Vegetarian Lunch, Easy Pasta Salad, No Cook Summer Salad, Simple Microwave Dish, Cilantro Lime Pasta, Black Bean Corn Salad, Creamy Pasta

Recipe Yield

Feeds 4 adults

Calories

Approximately 1680 calories for the entire dish

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