Go Back
–+ servings
Print

Hatch Chile Macaroni Salad

It's a head-spinner! Updated, seasonal, and spicy macaroni salad. Vegan.
Course Side Dish
Cuisine American
Keyword cilantro, coriander, corn, cumin, frozen corn, garlic, granulated garlic, macaroni, pasta, pickled jalapeños, picnic, red onion, salad, salt, vegenaise
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 10
Author Natalie Wiser-Orozco

Equipment

Ingredients

  • 1 Pound Small Shell Macaroni Pasta
  • 1 Cup Roasted Hatch Chiles diced ¼ inch
  • 1 Can Black Beans 15oz, rinsed
  • 1 Cup Corn frozen, thawed, and rinsed under hot water
  • 1 Cup Red Onion diced ¼ inch
  • ¼ Cup Pickled Jalapeños finely diced
  • 1 Bunch Cilantro fresh, finely chopped
  • 1½ Cups Venegaise
  • ½ Cup Yogurt vegan, Forager Brand Greek Yogurt
  • 1½ Teaspoons Salt
  • 1 Teaspoon Coriander ground
  • 1 Teaspoon Cumin ground

Instructions

  • Boil pasta as per package directions.
  • While the pasta boils, add the remaining ingredients in the large bowl.
  • When the pasta is al-dente, or still has a slight bit of rigidity when bitten into, drain into a colander, and allow to cool slightly for 2 minutes.
  • Ensure the pasta is completely drained, then add to the large bowl, mixing to combine everything thoroughly. Cover, and refrigerate at least 4 hours before serving.