Southwest Macaroni Salad
Zesty macaroni salad with a creamy chipotle dressing.
Servings: 12 people
Ingredients
Salad Components
- 8 oz dry Whole-grain elbow macaroni
- ¼ medium or large Red onion diced
- 1 tbsp Fresh cilantro finely chopped
- 1 medium Bell pepper any color, diced
- 1 small Jalapeno or serrano, finely chopped
- ½ cup Canned corn drained
- ½ cup Canned black beans drained and rinsed
- 3 tbsp Fat-free shredded cheddar cheese
- ¼ cup Cherry or grape tomatoes halved or quartered
Creamy Chipotle Dressing
- 1 cup Nonfat plain Greek yogurt
- ⅓ cup Light mayo
- 2 ½ tbsp Chipotle adobo sauce I used the liquid from canned chipotles in adobo
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Onion powder or granulated onion
- ½ tsp Garlic powder or granulated garlic
Instructions
- Cook the pasta according to package directions. Then, drain it and thoroughly rinse it with cold water to prevent the noodles from sticking together.
- While the pasta is cooking, you can chop the necessary ingredients and drain the corn and beans.
- To make the dressing, combine all ingredients in a small to medium bowl and stir with a whisk until it is smooth. (Note: you can add chopped chipotle peppers from the can in addition to the liquid if you want a bolder chipotle flavor.)
- In a large bowl, combine all the salad components, gently folding them with a large wooden spoon or spatula.
- Next, add the dressing and fold the mixture until everything comes together.
- Give it a taste and adjust the seasoning, adding more salt if needed. Serve immediately or cover and refrigerate until serving.
Notes
2 WW Points per serving with 1/2 cup serving.
Nutrition
Serving: 83g | Calories: 120kcal | Carbohydrates: 19g | Protein: 6.7g | Fat: 3g | Saturated Fat: 0.5g | Cholesterol: 3.7mg | Sodium: 219mg | Potassium: 92mg | Fiber: 3.3g | Sugar: 1.9g | Calcium: 56mg | Iron: 1.6mg