This delicious Southwestern Macaroni Salad is a slight twist on the traditional version with subtle and enticing heat from the chipotle dressing that will have everyone coming back for more!
4 cups uncooked macaroni
3 cups fresh or frozen corn, thawed
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
3 Roma tomatoes seeded and diced
3/4 cup vegan mayonnaise
1 16-ounce jar fire-roasted Mexican Chipotle Salsa or other salsa of choice
juice of 1 lime
1 tablespoon chili powder
1/2 teaspoon each of salt and freshly ground black pepper
Cook pasta according to package directions. Strain and immediately rinse with cold water to stop the cooking process.
Add the cooked pasta, corn, bell pepper, and tomato to a large bowl.
Add the vegan mayo, chipotle salsa, lime juice, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine. Pour the dressing over the noodle mixture and stir until evenly combined.
Chill for 1 to 2 hours before serving.
