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Mexican Macaroni Salad Recipe

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4 from 300 reviews

This Mexican Macaroni Salad is a flavorful twist on the classic macaroni salad, perfect for summer BBQs and cookouts. It features tender elbow macaroni mixed with roasted corn, black beans, cherry tomatoes, bell peppers, red onion, jalapeño, and fresh cilantro, all tossed in a creamy, zesty Mexican-inspired dressing made from Greek yogurt, sour cream, lime, and spices. This vibrant and refreshing salad is easy to prepare and pairs well with a variety of dishes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Macaroni Salad

  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • 1 green bell pepper, diced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely diced

Dressing

  • 3/4 cup Greek yogurt or mayonnaise
  • 1/3 cup sour cream
  • 1 lime, juiced (about 3 tablespoons), plus more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
  2. Roast the corn: Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until they start to brown. Alternatively, you can roast the corn in a 425°F oven for 12-15 minutes. Let cool, then cut the kernels off the cobs.
  3. Prepare the dressing: While the pasta cooks, mix all the dressing ingredients — Greek yogurt or mayonnaise, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt — together in a small bowl or blend until smooth.
  4. Combine salad ingredients: In a large bowl, combine the cooled pasta with black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and diced jalapeño.
  5. Toss with dressing: Pour the prepared dressing over the pasta mixture and toss thoroughly to coat everything evenly.
  6. Chill and serve: Cover and refrigerate the salad for at least 30 minutes if possible to meld the flavors, though it can also be served at room temperature. Before serving, taste and adjust seasoning with additional salt or lime juice if needed. Garnish with extra fresh cilantro and sliced jalapeño on top.

Notes

  • Use gluten-free elbow macaroni if needed for dietary restrictions.
  • You can substitute the Greek yogurt for mayonnaise if you prefer a richer dressing.
  • Roasting the corn adds a smoky flavor, but canned or frozen corn works well too.
  • Adjust the amount of jalapeño according to your heat preference.
  • The salad can be made a few hours ahead for the best flavor.
  • Serve chilled or at room temperature with grilled meats or tacos for a perfect summer side dish.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/mexican-macaroni-salad-recipe/