A vibrant and flavorful Tex-Mex inspired pasta salad perfect for summer gatherings.
Cook the macaroni according to the package instructions until al dente, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
In a large mixing bowl, combine the cooked macaroni, corn, and salsa.
Ensure the salsa is well-drained to avoid making the salad too watery.
Add the chopped celery, scallions, and minced garlic to the bowl.
Chop the vegetables into small, uniform pieces for even distribution.
Stir in the mayonnaise, lime juice, and chopped herbs until everything is well coated.
Taste the dressing and adjust the lime juice or seasoning to your preference.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad garnished with additional herbs or a sprinkle of paprika for color.
For a festive presentation, serve in a colorful bowl or platter.
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