Chipotle Lime Macaroni Salad
This picnic-perfect Chipotle Lime Macaroni Salad blends classic American deli comfort with smoky Southwestern flair. A creamy, tangy dressing of chipotle, lime, and warm spices hugs springy elbows, while charred corn, bell pepper, and black beans add snap and sweetness. Cotija and fresh herbs finish each bite with salty lift and aromatic freshness.
Equipment
- Large pot
- Colander
- Skillet (cast-iron preferred)
- Large mixing bowl
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Zester or Microplane
Ingredients
- 2 tbsp kosher salt for pasta water
- 1 lb elbow macaroni
- 1 tsp olive oil for skillet
- 1 cup corn kernels fresh or frozen, thawed
- ¾ cup mayonnaise
- ½ cup sour cream
- ¼ cup fresh lime juice
- 2 tbsp chipotle peppers in adobo, minced adjust to heat preference
- 1 tbsp adobo sauce from the chipotle can
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp black pepper, freshly ground
- 1 tsp kosher salt for dressing, plus more to taste
- 2 tbsp extra-virgin olive oil for dressing
- 1 cup black beans, drained and rinsed
- 1 cup red bell pepper, small dice
- 1 cup celery, small dice
- ½ cup red onion, finely diced
- 2 tbsp jalapeño, seeded and minced
- ½ cup fresh cilantro leaves, chopped
- ⅓ cup scallions, thinly sliced
- ½ cup cotija cheese, crumbled plus extra for garnish
- 1 tsp lime zest, finely grated
Instructions
- Prep the Mix-Ins (about 15 minutes): Small-dice the red bell pepper and celery; finely dice the red onion; mince the jalapeño (seeded for mild heat). Chop the cilantro and slice the scallions. Crumble the cotija and zest the lime; set all aside.
- Boil the Pasta: Bring a large pot of water to a rolling boil, season with 2 tbsp kosher salt, then add the elbow macaroni. Cook until just al dente, 8–9 minutes, stirring occasionally. Drain and rinse under cold water until cool to the touch, 1–2 minutes; shake off excess water thoroughly.
- Char the Corn: Heat a skillet over medium-high. Add 1 tsp olive oil, then the corn in an even layer; cook, undisturbed, until lightly charred in spots, 3–4 minutes. Toss once to kiss the other side with color, 30–60 seconds more; transfer to a plate to cool.
- Make the Chipotle-Lime Dressing: In a large mixing bowl, whisk the mayonnaise, sour cream, lime juice, minced chipotle, adobo sauce, honey, Dijon, cumin, smoked paprika, garlic, apple cider vinegar, black pepper, and 1 tsp kosher salt. While whisking, drizzle in 2 tbsp extra-virgin olive oil until the dressing is glossy and emulsified.
- Combine: Add the cooled macaroni to the bowl and toss to coat every elbow. Fold in the black beans, charred corn, red bell pepper, celery, red onion, and jalapeño until evenly distributed.
- Finish and Serve: Fold in the cilantro, scallions, and half the cotija. Taste and adjust seasoning with salt, pepper, or a squeeze more lime. Mound into a serving dish, sprinkle with remaining cotija and the lime zest, and serve cool.
Notes
Chef’s Tips:
- Salt your pasta water assertively; it’s your first chance to season the noodles from within.
- Control the heat level by adjusting the minced chipotle and adobo; start conservatively, then build.
- For the creamiest texture, dry the rinsed pasta well so the dressing clings instead of thinning out.
- Make-Ahead: Toss pasta with half the dressing, hold back herbs and cheese, and refrigerate up to 24 hours; fold in remaining dressing, herbs, and cotija before serving.
- Swap-Ins: Greek yogurt can replace up to half the sour cream for a lighter tang; queso fresco works if cotija isn’t available.
Nutrition
Calories: 520kcalCarbohydrates: 59gProtein: 12gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 26mgSodium: 2739mgPotassium: 405mgFiber: 6gSugar: 7gVitamin A: 1080IUVitamin C: 34mgCalcium: 105mgIron: 2mg
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