Description
This Smoky Chipotle Lime Macaroni Salad with Avocado Crema is a flavorful twist on a classic, combining smoky chipotle peppers, zesty lime, and a luscious avocado crema for a vibrant side dish.
Ingredients
- 250 g (2 cups) Elbow Macaroni: Cooked al dente and rinsed.
- 150 g (1 cup) Frozen Corn Kernels: Thawed.
- 1 Red Bell Pepper: Diced.
- 1 Small Red Onion: Finely diced.
- 120 g (½ cup) Mayonnaise: Creamy base.
- 60 g (¼ cup) Plain Greek Yogurt: Adds tang.
- 1 Ripe Avocado: Mashed for crema.
- 30 ml (2 tbsp) Fresh Lime Juice: Brightens flavors.
- 5 ml (1 tsp) Chipotle in Adobo Sauce: Minced for smoky heat.
- 5 ml (1 tsp) Honey: Balances acidity.
- 5 ml (1 tsp) Olive Oil: Adds richness.
- ½ tsp Salt: Enhances flavors.
- ¼ tsp Black Pepper: Freshly ground.
- 30 g (2 tbsp) Toasted Pepitas: For crunch.
- Fresh Cilantro Leaves: For garnish.
- Lime Zest: Optional garnish.
Instructions
- Cook Pasta: Boil macaroni until al dente, drain, and rinse.
- Prep Veggies: Thaw corn, dice pepper and onion.
- Make Crema: Combine mayonnaise, yogurt, avocado, lime juice, chipotle, honey, oil, salt, and pepper.
- Combine & Coat: Toss macaroni, vegetables, and most of the crema.
- Plate & Garnish: Transfer to a platter, swirl reserved crema, and sprinkle with pepitas and cilantro.
- Chill & Serve: Refrigerate for at least 30 minutes and serve chilled.
Notes
For best results, cook macaroni al dente and chill the salad for at least 30 minutes to allow flavors to meld. Toasting pepitas enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg