This is a creamy macaroni salad built around oven-roasted red peppers and corn, with a smoked paprikaโlime dressing that actually has something to say. It feeds eight as a substantial side, but with the feta, corn, and pasta together it holds up fine as a main. The 40-minute total time is honest โ roasting and boiling overlap easily.
The short version of why this works
Two things make this salad land. First, roasting the peppers and corn at 450ยฐF drives off moisture and concentrates their sweetness โ raw versions of both would make the dressing watery and flat. Second, the dressing uses both mayonnaise and sour cream, which gives it enough body to coat pasta without sliding off, while the lime juice and Dijon keep it from tasting heavy. Toss the hot pasta with a teaspoon of olive oil right after draining so the noodles donโt clump into a solid mass before the dressing goes on โ that step is easy to skip and worth not skipping.
Smart swaps
- Corn: Thawed frozen corn works and roasts almost as well as fresh. Canned corn has too much moisture โ drain and pat it very dry if thatโs what you have, or the sheet pan will steam instead of char.
- Feta: Block feta packed in brine is saltier and creamier than pre-crumbled. If you use pre-crumbled, taste the dressing before adding the full salt amount.
- Sour cream: Full-fat plain Greek yogurt is a straight swap and adds a little more tang.
- Cilantro vs. parsley: Either works. Cilantro leans the flavor profile toward the smoked paprika and cumin; parsley keeps it more neutral. Use whichever youโll actually finish.
- Smoked paprika: Regular paprika wonโt give you the same depth. If smoked is unavailable, add a small pinch of chipotle powder instead โ use less, itโs hotter.
Troubleshooting
- Salad tastes bland after chilling: Cold dulls salt and acid. Before serving, taste and add a squeeze of fresh lime juice and a small pinch of kosher salt โ this almost always fixes it without changing the character of the dish.
- Dressing too thick to coat evenly: The recipe includes up to 2 tablespoons of cold water to thin it. Add one tablespoon at a time and whisk โ you want it pourable but not runny.
- Pasta soaked up all the dressing overnight: Reserve a few tablespoons of dressing separately before tossing, then stir it in when you pull the salad from the fridge. Dress it at the table if youโre serving a crowd โ a pre-dressed salad that sits out for an hour goes noticeably flat.
- Peppers released liquid into the salad: After roasting and peeling, pat the pepper strips dry with paper towels before chopping. Any pooled liquid on the cutting board should be discarded, not added to the bowl.
- Corn didnโt caramelize โ it steamed: This happens when the kernels are crowded or still wet. Spread them in a true single layer with space between, and make sure thawed frozen corn is fully dried before it hits the pan.
Roasted Red Pepper and Corn Macaroni Salad
Equipment
- Rimmed baking sheet
- Parchment paper or foil
- Large pot (6โ8 qt)
- Colander
- Large mixing bowl
- Medium bowl
- Whisk
- Chef's Knife
- Cutting board
- Tongs
- Measuring cups and spoons
Ingredients
For the Salad:
- 2 large red bell peppers halved, cored
- 2 cups fresh corn kernels from about 3 ears (or thawed frozen)
- 1.5 tbsp extra-virgin olive oil for roasting peppers and corn
- 0.75 tsp kosher salt for seasoning roasted vegetables
- 0.5 tsp freshly ground black pepper for seasoning roasted vegetables
- 1.5 tbsp kosher salt for pasta water
- 12 oz elbow macaroni dried
- 1 tsp extra-virgin olive oil to toss cooked pasta
- 1 cup celery, small dice about 2 ribs
- 0.5 cup scallions, thinly sliced both green and white parts
- 0.75 cup feta cheese, crumbled preferably brined
- 0.25 cup fresh cilantro or flat-leaf parsley, chopped
For the Smoked PaprikaโLime Dressing:
- 0.75 cup mayonnaise
- 0.25 cup sour cream
- 2 tbsp fresh lime juice from about 1 large lime
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic, finely grated on a microplane
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.75 tsp kosher salt for dressing
- 0.5 tsp freshly ground black pepper for dressing
- 2 tbsp extra-virgin olive oil for the dressing
- 2 tbsp cold water to thin dressing as needed
Instructions
- Heat the Oven: Set a rack in the center and preheat to 450ยฐF / 230ยฐC. Line a rimmed baking sheet with parchment or foil for easy cleanup.
- Prep Peppers and Corn: Halve and core the red bell peppers; place cut sides down on one side of the sheet. Toss the corn kernels with 1.5 tbsp olive oil, 0.75 tsp kosher salt, and 0.5 tsp black pepper; spread in a single layer on the other side of the sheet. Rub any residual oil onto the pepper skins.
- Roast Until Charred and Caramelized: Roast at 450ยฐF / 230ยฐC for 18โ20 minutes, stirring the corn halfway. Peppers should blister and slump, and corn should pick up golden edges. Transfer the sheet to a rack and let cool 5 minutes; peel and discard the loose pepper skins with tongs.
- Cook the Pasta While the Veg Roast: Bring a large pot of water to a rolling boil; season with 1.5 tbsp kosher salt. Add the elbow macaroni and boil, stirring occasionally, until just tender, 7โ9 minutes (check the package). Drain, rinse under cold water until cool, and shake dry. Toss with 1 tsp olive oil in a large mixing bowl to prevent sticking.
- Chop the Roasted Peppers: Dice the peeled peppers into 1/2-inch pieces. Add them and all the roasted corn to the bowl with the cooled macaroni.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, Dijon, honey, grated garlic, smoked paprika, cumin, kosher salt, and black pepper until smooth. While whisking constantly, slowly stream in 2 tbsp olive oil to emulsify. Whisk in cold water to reach a pourable, creamy consistency (about 2 tbsp).
- Assemble the Salad: Add the diced celery, sliced scallions, crumbled feta, and chopped herbs to the macaroni. Pour in the dressing and fold gently with a spatula until every noodle is glossy and well coated.
- Taste and Balance: Adjust with a pinch more salt, a squeeze of lime, or a grind of pepper to suit your palate. The flavors should read creamy, lightly smoky, sweet, and bright.
- Rest (optional but ideal): Chill for 15โ30 minutes to let the pasta absorb the dressing and the flavors meld. Serve cool or at room temperature.
Notes
- Shortcut: Substitute 1.5 cups well-drained jarred roasted red peppers for the fresh; pat dry before dicing.
- No Fresh Corn? Use thawed frozen kernels, patted dryโthey roast beautifully and brown quickly.
- For deeper smoke, add a pinch of chipotle powder to the dressing or briefly char the peppers under the broiler, turning as needed.
- Make-Ahead: Dress up to 2 hours before serving; if holding longer, reserve 2โ3 tbsp dressing to refresh just before plating.
- Dairy-Free: Swap a vegan mayo and omit the feta, or replace with diced avocado at the last minute.
- Pasta Shape Swaps: Small shells or cavatappi capture the roasted corn and dressing nicelyโcook to just-tender to avoid sogginess.
Nutrition
Common questions
Can I make this salad the day before?
Yes, and it actually tastes better after a few hours in the fridge. Make it up to 24 hours ahead, but hold back a couple tablespoons of dressing to stir in just before serving, since the pasta will absorb some of it overnight.
Can I use jarred roasted red peppers instead of roasting my own?
You can, but drain and dry them thoroughly โ jarred peppers carry a lot of brine that will thin the dressing. Youโll also miss the caramelized corn, which is the other half of the roasting step, so still roast the corn on its own.
How long does this keep in the refrigerator?
Up to 3 days in an airtight container. After that the pasta gets soft and the vegetables lose their texture. The feta also becomes more salty as it sits, so taste before adding any extra seasoning on day 3.
Is this salad served cold or at room temperature?
Either works. Straight from the fridge itโs firmer and the flavors are more restrained; at room temperature for 20โ30 minutes the dressing loosens slightly and the seasoning comes through more clearly. For a backyard spread, pulling it out of the cooler 20 minutes early is worth it.
Can I make this without feta to keep it dairy-free?
Leaving out the feta removes the salty, creamy contrast that balances the sweet roasted vegetables, so compensate with a few extra pinches of salt and consider adding a handful of sliced olives for brininess. Youโd also need to swap the sour cream in the dressing for a dairy-free alternative such as plain coconut yogurt.