Corn and Black Bean Macaroni Salad with Chipotle

Cook the macaroni in heavily salted water until al dente - you want proper bite here, not mush. (Salt the water like the sea. It's your only chance to properly season the pasta.)

Drain and rinse the pasta with cold water to stop the cooking, then let it cool completely.

In a large bowl, whisk together the lime juice, minced chipotle, garlic, yogurt, and mayo until smooth.

Add the cooled pasta, corn, black beans, celery, scallions, salsa, cilantro, and parsley. Toss everything together until well coated.

Season with salt and more lime juice to taste. Cover and refrigerate for at least 1 hour. (The flavors need time to marry - overnight is even better.)

Before serving, give it a good stir and add a splash of olive oil or extra mayo if it looks dry.