8 Reviews

This is a flavorful salad that is perfect for a large potluck, as it makes a lot of salad. We brought it to a neighborhood block party yesterday. DH smoked the canned corn in our stovetop smoker. I used a little more chipotle in adobo than a Tb and it gave just the right amount of smoky spiciness without being overpowering to those that enjoy their food mild. I did use a medium salsa. I loved the idea of combining mayo and Greek yogurt. This really worked in the recipe making it a bit healthier than it otherwise would be. We ended up salting and peppering the salad to taste after melding in the fridge a few hours. Made for June 2013 Veggie Swap.

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Dr. Jenny June 16, 2013

I love pasta salads during the summer months. This is such a refreshing change of pace. I love the spice/heat from this recipe. The flavors all blend together nicely. I also like the beans and corn additions. Great pasta salad. Thank you!

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LifeIsGood August 10, 2011

Another 5 from me. This recipe makes a lot of salad! I made half the recipe and I'm going to have to give some away because there is at least 10 servings. I wanted whole wheat pasta and the only kind I had was bow ties so I went with that. No matter the shape of the pasta it turned out delicious. Loved the chili addition, they aren't too strong but their presence in known. Thanks for a great summer treat Rita.

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Annacia July 24, 2010

Very good and different from the usual macaroni salad. This makes a ton! I left out the cilantro and used dried parsley. Love the flavors of the lime and chipotle in this one.

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debarra June 29, 2010

Great (and healthy) take on macaroni salad! The chipotles give this a very smoky flavor. You can definitely control the hotness by the salsa you use. We used medium salsa and it was pretty hot, but perfect for me. I ended up doubling the beans, lime and garlic. All nice flavors. Portions I would say are for a side dish, halve the number if this is your sole entree.

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Maito February 26, 2010

Very good salad! I used small shell pasta, cilantro, mayo, and sour cream to make this wonderful dish! I keep pureed chipotle in adobo in the freezer once I open a can, so I added a tablespoon of the puree. I also had 1/2 of a red bell pepper in the fridge, so I chopped that up and added it as well. I served this at a BBQ, and all the guests enjoyed it. It was a bit on the warm side for me, but I'll just cut back on the chipotle next time. Made for ZWT5 by one of the Cooks with Dirty Faces.

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IngridH May 31, 2009

I made this using gemelli pasta, used 1/2 cup of cilantro (omitting the parsley), and added some small shrimp and diced cooked chicken to make a meal of it. So good! We loved how refreshing it was and enjoyed the spice from the chipotle. This makes a great summer meal and I'll definitely be making it again.

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kolleen1021 May 04, 2009

This macaroni salad is full of flavours. Me and DH love it. I used a 12 ounces can of salt-free corn. 19 ounces of black beans. I omitted the garlic. I used mild salsa, fresh italian parsley, fat-free plain yogurt (no greek), and reduced-fat mayonnaise Hellsman. This is great :) Thanks Rita. Made for Newest Zaar tag

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Boomette May 03, 2009
Corn and Black Bean Macaroni Salad - Tex Mex