Name: Creamy Mexican Pasta Salad recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 12
Cuisine: australian
Ingredients: 500g macaroni; 1 red onion, finely diced; 250.00 ml corn kernels (see note); 1 red capsicum, diced; 125.00 ml coriander, chopped, plus extra to garnish; 250.00 ml sour cream; 40.00 ml mayonnaise; 20.00 ml lime juice; 2 tsp sweet paprika; 1 tsp caster sugar; 1 small garlic clove, grated

by Greer Worsley Last updated on 11/03/2023

Feed a crowd with this delicious creamy Mexican pasta salad. It’s perfect to accompany a barbecue or on a buffet alongside other cold meats and vegetables, and it’s also a great lunch box filler. - Greer Worsley

Ingredients

500g macaroni
1 red onion, finely diced
1 cup corn kernels (see note)
1 red capsicum, diced
1/2 cup coriander, chopped, plus extra to garnish

dressing

1 cup sour cream
2 tbsp mayonnaise
1 tbsp lime juice
2 tsp sweet paprika
1 tsp caster sugar
1 small garlic clove, grated

Method

Step 1

Cook pasta according to packet instructions. Drain, then run under cold water to cool, ensuring pasta drains thoroughly.
Step 2

To make dressing, whisk all ingredients together in a large bowl with plenty of salt and pepper.
Step 3

Add cold cooked pasta and remaining ingredients to dressing and toss gently to combine. Serve garnished with extra coriander.

Recipe Notes

from Australia’s Best Recipes team

Notes:

I used frozen corn kernels, quickly blanched and cooled. You can use tinned or fresh if you prefer.
This recipe is a great starting point - it would be delicious with chopped cooked chicken, grated cheese, diced avocado, cherry tomatoes or green shallots.