If you’re looking for a crowd-pleasing, flavor-packed side that’s bursting with color, look no further than this Mexican Macaroni Salad. Creamy, vibrant, and a little bit zesty, it combines the nostalgic comfort of classic macaroni salad with all the punchy, bold taste you crave from Mexican-inspired ingredients. It’s perfect for picnics, potlucks, or any meal begging for a lively side that just might steal the show!
Ingredients You’ll Need
This easy-going recipe relies on a handful of familiar kitchen staples and a bundle of fresh add-ins that bring every bite to life. Each ingredient has its own special job here, whether it’s about lending a creamy backbone, a tangy lift, or irresistible crunch and color.
- Elbow macaroni (8 ounces): The classic shape soaks up all the creamy dressing and is tailor-made for salads like this.
- Mayonnaise (1/2 cup): The main source of creaminess, binding everything together and making every forkful luscious.
- Sour cream (1/4 cup): Adds a cool, tangy twist that balances out the richness of the mayo beautifully.
- Lime juice (1 tablespoon): Brightens and zings up the whole dish; use fresh for the best pop of flavor.
- Chili powder (1 teaspoon): Brings just-right warmth and the earthy flavor you expect in Mexican-inspired salads.
- Cumin (1/2 teaspoon): Lends a hint of smokiness and complexity to the dressing.
- Garlic powder (1/2 teaspoon): Rounds out the seasoning and ensures there’s a savory undertone in every bite.
- Smoked paprika (1/4 teaspoon): Adds subtle smokiness and a lovely red hue to the dressing.
- Salt and pepper (to taste): Simple, but absolutely essential for making all the flavors sing.
- Black beans (1/2 cup, drained and rinsed): Boost the heartiness and give the salad extra fiber and protein.
- Corn (1/2 cup, fresh, canned, or thawed): Sweet, juicy kernels dot every scoop with golden pops of flavor.
- Red bell pepper (1/2 cup, diced): Adds crunch and vibrant color, making each bite as pretty as it is tasty.
- Red onion (1/4 cup, diced): Brings a punchy bite for contrast and a bit of extra crunch.
- Cilantro (1/4 cup, chopped): Freshens up the salad with bright, herbal notes that tie the flavors together.
- Jalapeño (1, seeded and finely diced): Offers a gentle heat; add more or keep the seeds in if you love it spicy.
- Cotija or feta cheese (1/2 cup, crumbled): Salty, tangy crumbles finish things off perfectly—choose your favorite!
How to Make Mexican Macaroni Salad
Step 1: Cook the Elbow Macaroni
Fill a large pot with salted water and bring it to a rolling boil. Add the elbow macaroni and cook according to the package directions until al dente. The pasta should be cooked but still a bit firm so it holds up in the salad. Once done, drain and rinse the macaroni under cold water to quickly cool it down and stop the cooking process. Set aside and let it cool completely.
Step 2: Prepare the Creamy Dressing
While the pasta is cooling, grab a big mixing bowl and whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, smoked paprika, plus a sprinkle or two of salt and black pepper. The result should be creamy, zesty, and loaded with personality—this is where all the flavor magic happens for our Mexican Macaroni Salad!
Step 3: Mix in Veggies and Flavor Add-Ins
Add the cooled macaroni to your bowl of dressing. Toss in the black beans, corn, diced red bell pepper, red onion, cilantro, and jalapeño. Use a spatula or big spoon to combine everything until the pasta and veggies are thoroughly coated in that dreamy, spiced dressing. Take a peek—every scoop should look like a confetti celebration!
Step 4: Gently Fold in the Cheese
Finish up by adding the crumbled cotija or feta cheese. Fold it in gently, being careful not to overmix so the creamy dressing stays light and the cheese doesn’t completely dissolve. These tangy, salty little flecks are the secret pops of flavor you’ll crave in every bite.
Step 5: Chill and Let the Flavors Mingle
Cover your salad and pop it in the refrigerator for at least 30 minutes (or up to overnight). This rest time lets all the flavors come together, ensuring each bite is packed with that unbeatable Mexican Macaroni Salad taste. Serve cold or at room temperature—whatever suits your mood!
How to Serve Mexican Macaroni Salad
Garnishes
Dressing up your Mexican Macaroni Salad can be so much fun! Try topping it with extra crumbled cotija, a handful of chopped cilantro, sliced jalapeños, or even a sprinkle of chili powder for a spicy kick. Lime wedges on the side let guests amp up the brightness however they like.
Side Dishes
This salad is a natural partner for anything from backyard BBQ mains to your favorite Taco Tuesday spreads. Enjoy it with grilled meats, veggie skewers, crispy fish tacos, burgers, or as a playful contrast to smoky barbecued chicken. It’s just as happy being the centerpiece at a potluck or picnic as it is sharing the plate.
Creative Ways to Present
If you want to wow your guests, serve Mexican Macaroni Salad in little individual cups or nestled inside colorful bell pepper halves. Fill a big, shallow salad bowl and top with fresh garnishes for a family-style meal, or stuff it into tortillas for a fun, messy, but totally irresistible side taco.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Macaroni Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days—just give it a good stir before serving in case the dressing needs to be redistributed.
Freezing
Freezing isn’t recommended for this salad, as the creamy dressing and fresh veggies don’t hold up well after thawing. For the best taste and texture, enjoy it fresh from the fridge!
Reheating
This dish is best served cold or at room temperature, so there’s no need to reheat. If it’s been in the fridge for a while, just let it sit out for 10–15 minutes before serving, and stir gently to refresh the flavors.
FAQs
Can I use a different pasta shape for Mexican Macaroni Salad?
Absolutely! While elbow macaroni is classic, small shells, rotini, or penne can work beautifully. Just aim for a shape that grabs onto all the creamy, chunky goodness in the salad.
How can I make this recipe vegan?
It’s easy to turn Mexican Macaroni Salad vegan—just swap in plant-based mayonnaise and sour cream, and use a vegan-friendly cheese or omit it altogether. The rest of the ingredients are naturally plant-based!
What if I want it spicier?
Looking for a bigger kick? Leave the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing. You can also toss in extra diced chilies or serve with hot sauce on the side so everyone can spice it up to their liking.
Can I make Mexican Macaroni Salad ahead of time?
Yes! This salad is a superstar for make-ahead gatherings. Just cover and chill it in the fridge overnight, then give it a stir right before serving. If it thickens up too much, stir in a splash of lime juice or an extra spoonful of sour cream to loosen it.
Is this salad gluten-free?
It can be! Substitute your favorite gluten-free pasta for the macaroni, and double-check that all your other ingredients (especially seasonings and cheese) are gluten-free. You’ll have a Mexican Macaroni Salad everyone can enjoy!
Final Thoughts
If you’re tired of ordinary side dishes, this Mexican Macaroni Salad is the delicious twist you need. Packed with color, crunch, and irresistible flavor, it always disappears fast at any get-together. Give it a try—you just might find your new go-to salad for every occasion!
Print
Mexican Macaroni Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Mexican Macaroni Salad is a flavorful twist on a classic pasta salad, featuring a creamy and zesty dressing with a hint of spice. Packed with black beans, corn, bell peppers, and cotija cheese, it’s the perfect side dish for any Mexican-inspired meal or summer gathering.
Ingredients
For the Salad:
- 8 ounces elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or thawed from frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and finely diced
- 1/2 cup crumbled cotija or feta cheese
Instructions
- Cook the Elbow Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Combine Ingredients: Add the cooled macaroni, black beans, corn, red bell pepper, red onion, cilantro, and jalapeño to the bowl. Toss until everything is evenly coated.
- Add Cheese: Gently fold in the crumbled cotija cheese.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving to let the flavors blend. Serve cold or at room temperature.
Notes
- This salad can be made a day ahead.
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne.
- Great as a side dish for tacos, grilled meats, or potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
