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Mexican Pasta Salad

Name: Mexican Pasta Salad
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can black beans; 1 large avocado , diced); 1 clove garlic; 1 tsp ancho chili powder; 1/2 cup crumbled Cotija cheese; 1/2 cup mayonnaise ); 1/2 cup plain Greek yogurt ); 1/2 tsp ground cumin; 1/3 cup chopped red onion ); 1/4 cup finely minced fresh cilantro ); 10 oz dry elbow macaroni; 2 ears fresh yellow corn; 2 1/2 Tbsp fresh lime juice; 3 large Roma tomatoes ); Salt and freshly ground black pepper

Category
Salad
Cusine
American

What do you need?

How to make?

Ingredients

2 ears fresh yellow corn

10 oz dry elbow macaroni

Salt and freshly ground black pepper

3 large Roma tomatoes

1 can black beans

1 large avocado

1/2 cup crumbled Cotija cheese

1/3 cup chopped red onion

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

2 1/2 Tbsp fresh lime juice

1/4 cup finely minced fresh cilantro

1 clove garlic

1 tsp ancho chili powder

1/2 tsp ground cumin

Directions

Preheat a grill over medium-high heat to about 450 degrees F. Once preheated add corn and grill, turning about every 2 - 3 minutes until charred on all sides, about 8 - 9 minutes total. Set aside and let cool then cut corn kernels from cobs. Meanwhile, cook pasta to al dente in lightly salted water according to directions on package. Drain and rinse, then let drain and cool. For the dressing, in a mixing bowl whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin and season with salt and pepper to taste . Chill until ready to assemble macaroni salad. Set aside some of the mix in ingredients . In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion and the cilantro dressing mixture. Sprinkle set aside ingredients over top. Serve immediately or chill up to 2 hours .