I knew that I wanted to get one more Memorial Day dish up before the weekend so that you had some time to add it to your menu. And I knew that I wanted it to be a pasta salad but it took me a while to figure out what kind of pasta salad I wanted to share. Then I started thinking. What are my favorite BBQ foods? I love the burgers, the hot dogs, the watermelon, the seven layer dip, the macaroni salad. That is when it hit me! Seven Layer Dip Macaroni Salad. It’s the best of both worlds and you and your family and friends are sure to love it. I know we did.
When I sat down to create this recipe I wrote down all of the ingredients in a traditional seven layer dip. You’ve got your refried beans, your guacamole, your sour cream/mayo/taco seasoning mixture, tomatoes, olives, green onions and cheese. Looking at the list, I knew that I was going to have to make a few modifications if I was going to turn this into a pasta salad. First, I knew that the “dressing” for the salad was definitely going to be the sour cream/mayo/taco seasoning mixture, which in all honesty is my favorite part. Then I got to thinking that refried beans wouldn’t really work well in a pasta salad so I decided to substitute whole black beans. Instead of guacamole, I decided to use diced avocado. And while you could certainly use shredded cheddar cheese, I wanted some bigger chunks of cheese so I used diced cheese.
The whole thing came together really quickly. And as much as I wanted to dive right in I thought that waiting would make it taste even better. So I covered it. Put it in the fridge and waited a couple of hours.
Boy am I glad I did. The flavor babies that this salad made are unbelievable. And it will be the perfect addition to your Memorial Day spread this weekend!
Note: This can be made a day ahead, but wait to add the avocado until just before serving.
Tender, crisp green beans sauteed with loads of fresh garlic and ginger.
Succulent chicken thighs with golden crispy skin topped with a Honey Dijon Balsamic pan sauce.
A delectable no-bake cake with gingersnaps and pumpkin whipped cream. Perfect for fall!
Super moist pumpkin zucchini muffins topped with a crumb topping and studded with chocolate chips.
Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
Bread stuffed with hatch chile butter and three different kinds of cheese. AKA the perfect game day snack!
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.