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Mexican Macaroni Salad

Mexican Macaroni Salad
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 box Banza Elbows
  • 1 cup Corn
  • 1 cup Black Beans
  • 3-4 Vine Tomatoes, diced
  • ½ Medium Red Onion, diced
  • 1 small Jalape̱o, diced/seeds removed
  • 1 Avocado, cubed
  • ~4-5 tbsp Extra Virgin Olive Oil
  • 3 tbsp Lemon Juice
  • 1 tbsp Garlic Powder
  • 1 tsp Cumin
  • Salt, to taste
  • Black pepper, to taste (optional)
  1. As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza macaroni in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse macaroni immediately with lukewarm water. Drain completely and pour pasta in a large mixing bowl.
  2. Add all veggies except for avocado to the mixing bowl with pasta. Using a spatula, mix to combine.
  3. In a separate small bowl, whisk lemon juice while slowly drizzling in olive oil to emulsify. Add garlic powder, cumin, salt, and black pepper if you wish.
  4. Pour dressing over pasta salad and mix to combine. Lastly, add cubed avocado in and incorporate.

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