Looking for a delicious, creamy, and flavor-packed side dish? This Mexican Macaroni Salad is the perfect combination of tangy, spicy, and refreshing flavors. Whether you’re preparing for a summer barbecue, a potluck, or just a delicious weekday meal, this vibrant pasta salad is sure to be a crowd-pleaser. Packed with crunchy vegetables, creamy dressing, and a hint of spice, this dish will quickly become your go-to side!
Table of Contents
Ingredients
For the Salad:
- 2 cups elbow macaroni (cooked and drained)
- 1/2 cup red bell pepper (diced)
- 1/2 cup green bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup cherry tomatoes (chopped)
- 1/2 cup corn (cooked or canned, drained)
- 1/4 cup black beans (rinsed and drained)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup shredded cheddar cheese
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon hot sauce (optional, for extra heat)
Instructions
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process and prevent sticking.
Step 2: Prepare the Dressing
- In a mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, and garlic powder.
- Season with salt and pepper to taste.
- Add hot sauce if you prefer a spicier kick.
Step 3: Assemble the Salad
- In a large salad bowl, combine the cooked macaroni, bell peppers, red onion, cherry tomatoes, corn, black beans, and cilantro.
- Pour the creamy dressing over the ingredients and toss gently until everything is well coated.
- Sprinkle shredded cheddar cheese on top and mix lightly.
Step 4: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give it a quick stir and garnish with extra cilantro or a squeeze of lime juice.
- Enjoy your delicious Mexican Macaroni Salad!
Tips for the Best Mexican Macaroni Salad
- Use Fresh Ingredients: Fresh lime juice, crispy vegetables, and high-quality mayonnaise will elevate the flavors.
- Chill Before Serving: Letting the salad rest in the fridge allows the flavors to blend beautifully.
- Adjust the Heat: Add extra chili powder or jalapeños if you like it spicy, or omit the hot sauce for a milder version.
- Make it a Meal: Add grilled chicken or shrimp for a protein-packed version.
Variations
- Avocado Addition: Add diced avocado for extra creaminess.
- Pasta Swap: Try rotini or bowtie pasta instead of macaroni.
- Mexican Street Corn Style: Mix in crumbled cotija cheese and extra lime juice for a Mexican street corn twist.
- Dairy-Free Version: Swap mayonnaise and sour cream for dairy-free alternatives.
Mexican Macaroni Salad
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mexican
Description
Enjoy a creamy, zesty Mexican Macaroni Salad packed with fresh veggies & bold flavors! Perfect for picnics, potlucks, or a quick side dish. Try it now!
Ingredients
For the Salad:
- 2 cups elbow macaroni (cooked and drained)
- 1/2 cup red bell pepper (diced)
- 1/2 cup green bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup cherry tomatoes (chopped)
- 1/2 cup corn (cooked or canned, drained)
- 1/4 cup black beans (rinsed and drained)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup shredded cheddar cheese
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon hot sauce (optional, for extra heat)
Instructions
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process and prevent sticking.
Step 2: Prepare the Dressing
- In a mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, and garlic powder.
- Season with salt and pepper to taste.
- Add hot sauce if you prefer a spicier kick.
Step 3: Assemble the Salad
- In a large salad bowl, combine the cooked macaroni, bell peppers, red onion, cherry tomatoes, corn, black beans, and cilantro.
- Pour the creamy dressing over the ingredients and toss gently until everything is well coated.
- Sprinkle shredded cheddar cheese on top and mix lightly.
Step 4: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give it a quick stir and garnish with extra cilantro or a squeeze of lime juice.
- Enjoy your delicious Mexican Macaroni Salad!
Notes
- Use Fresh Ingredients: Fresh lime juice, crispy vegetables, and high-quality mayonnaise will elevate the flavors.
- Chill Before Serving: Letting the salad rest in the fridge allows the flavors to blend beautifully.
- Adjust the Heat: Add extra chili powder or jalapeños if you like it spicy, or omit the hot sauce for a milder version.
- Make it a Meal: Add grilled chicken or shrimp for a protein-packed version.
Keywords: Mexican Macaroni Salad, creamy pasta salad, easy summer salad, spicy macaroni salad
FAQs
Can I make this ahead of time?
Yes! This salad tastes even better after sitting in the fridge for a few hours.
How long does it last?
Store it in an airtight container in the fridge for up to 3 days.
Can I use a different type of pasta?
Absolutely! Any small pasta shape works great in this salad.
What can I serve with Mexican Macaroni Salad?
It pairs perfectly with grilled chicken, steak, tacos, or as a stand-alone dish!
