Tex-Mex Pasta Salad

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

This recipe is a twist on the macaroni salad, except with lots of Mexican-inspired flavor in the creamy dressing. It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.

Ingredients
  1¾ cups elbow macaroni, cooked and drained
  1 large green bell pepper, finely chopped
  1 large tomato, finely chopped
  1 onion, finely chopped
  1 (400g) can sweetcorn, drained
  ½ cup sliced black olives
  1 cup cooked and shredded chicken

For the dressing
  ½ cup mayonnaise
  ½ cup yogurt
  1 tbs lemon juice
  1½ tsp garlic powder
  1 tsp cumin
  1 tsp paprika
  1 tsp dried oregano
  1 tsp salt, or to taste

Method
1. In a large mixing bowl, add the cooked macaroni, bell pepper, tomato, onion, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.

Serves 6 to 8.