Mexican Macaroni Salad

Why You’ll Love This Recipe

This Mexican Macaroni Salad is a delicious balance of creamy, tangy, and spicy flavors with a variety of textures—from tender pasta to crunchy vegetables. The addition of cilantro, lime juice, and a touch of cumin gives the salad a distinct Mexican flair. It’s versatile, easy to prepare ahead of time, and pairs perfectly with many dishes, making it an ideal side for summer barbecues or casual dinners.

Ingredients

• 8 oz elbow macaroni (or your preferred small pasta shape)

• 1 cup mayonnaise

• 1/2 cup sour cream

• 1/4 cup lime juice (about 2 limes)

• 1 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1 cup corn kernels (fresh, canned, or frozen and thawed)

• 1 cup diced red bell pepper

• 1/2 cup diced red onion

• 1 cup diced cucumber

• 1/2 cup chopped fresh cilantro

• 1-2 jalapeños, seeded and finely chopped (optional, for heat)

• 1 cup shredded cheddar cheese or Mexican blend cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta:

   • Cook the macaroni according to package instructions until al dente.

   • Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.

2. Prepare the Dressing:

   • In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper until smooth.

3. Combine the Salad:

   • Add the cooled macaroni, corn, red bell pepper, red onion, cucumber, cilantro, and jalapeños (if using) to the bowl with the dressing.

   • Stir gently to combine all ingredients evenly.

4. Add Cheese (Optional):

   • Fold in the shredded cheddar or Mexican blend cheese if desired.

5. Chill:

   • Refrigerate the salad for at least 1 hour to let the flavors meld.

6. Serve:

   • Give the salad a good stir before serving. Adjust seasoning if needed, then enjoy!

Servings and Timing

• Servings: 6-8

• Prep time: 15 minutes

• Cook time: 10 minutes

• Chill time: 1 hour

• Total time: 1 hour 25 minutes

Variations

• Vegan Version: Substitute mayonnaise and sour cream with vegan alternatives or use avocado for creaminess.

• Add Protein: Toss in cooked black beans, grilled chicken, or shrimp for a heartier salad.

• Spice Level: Adjust the amount of jalapeños or add a dash of hot sauce for extra heat.

• Different Veggies: Try adding diced tomatoes, sliced radishes, or chopped green onions for more color and flavor.

• Cheese-Free: Omit the cheese for a lighter, dairy-free version.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.

• Reheating: This salad is best served cold or at room temperature and is not typically reheated.

FAQs

Can I make this salad ahead of time?

Yes, making this salad a few hours or even a day in advance helps the flavors meld and makes for a tastier dish.

What pasta works best for this salad?

Small pasta shapes like elbow macaroni, shells, or rotini work best as they hold the dressing well and mix easily with the veggies.

Can I use fresh corn instead of canned or frozen?

Yes, fresh corn adds great flavor and texture. Simply cook and cut the kernels off the cob before adding.

How spicy is this salad?

The spice level depends on the amount of jalapeños used. You can omit them or adjust to your preferred heat level.

Can I substitute lime juice with lemon juice?

Lime juice is preferred for authentic flavor, but lemon juice can be used as a substitute in a pinch.

Is this salad gluten-free?

Yes, as long as you use gluten-free pasta, this salad is gluten-free.

Can I add avocado to this salad?

Avocado can be a delicious addition but add it just before serving to prevent browning.

Can I double this recipe for a larger crowd?

Yes, this recipe scales up easily. Just double the ingredients and toss in a larger bowl.

Can I make this salad dairy-free?

Omit the cheese and use dairy-free mayo and sour cream alternatives for a dairy-free version.

What sides pair well with Mexican Macaroni Salad?

This salad pairs well with grilled meats, tacos, burritos, or as part of a larger Mexican-themed meal.

Conclusion

Mexican Macaroni Salad is a fresh, flavorful, and creamy side dish that brings a festive twist to traditional pasta salad. Loaded with vibrant vegetables, tangy lime dressing, and a touch of smoky spice, it’s a perfect companion for summer barbecues, family dinners, or casual get-togethers. Easy to prepare and even easier to enjoy, this salad will quickly become a favorite go-to recipe for adding a burst of Mexican-inspired flavor to your meals.

Mexican Macaroni Salad

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6-8 servings
• Category: Snack, Side Dish
• Method: Boiling
• Cuisine: Mexican
• Diet: Vegetarian

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Description

Mexican Macaroni Salad is a creamy, vibrant, and flavorful pasta salad bursting with fresh vegetables, tangy lime dressing, and smoky spices. This easy-to-make side dish combines tender elbow macaroni with crisp bell peppers, corn, red onion, cilantro, and optional jalapeños for a mild kick. Perfect for summer barbecues, potlucks, or as a fresh accompaniment to Mexican-inspired meals like tacos and grilled meats. Make ahead, chill, and serve for a refreshing crowd-pleaser.

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Ingredients

• 8 oz elbow macaroni (or preferred small pasta shape)

• 1 cup mayonnaise

• 1/2 cup sour cream

• 1/4 cup lime juice (about 2 limes)

• 1 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1 cup corn kernels (fresh, canned, or frozen and thawed)

• 1 cup diced red bell pepper

• 1/2 cup diced red onion

• 1 cup diced cucumber

• 1/2 cup chopped fresh cilantro

• 1-2 jalapeños, seeded and finely chopped (optional, for heat)

• 1 cup shredded cheddar cheese or Mexican blend cheese (optional)

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Instructions

• Cook the Pasta: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

• Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper until smooth.

• Combine the Salad: Add cooled macaroni, corn, red bell pepper, red onion, cucumber, cilantro, and jalapeños (if using) to the bowl with dressing. Stir gently to combine.

• Add Cheese (Optional): Fold in shredded cheese if desired.

• Chill: Refrigerate for at least 1 hour to let flavors meld.

• Serve: Stir before serving and adjust seasoning if needed.

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Notes

For a vegan version, use vegan mayonnaise and sour cream or substitute with avocado for creaminess.Add protein like black beans, grilled chicken, or shrimp to make it a heartier meal.Adjust jalapeño quantity for desired spice level or omit for mild flavor.Substitute lime juice with lemon juice if necessary, but lime is preferred for authenticity.Best served cold or at room temperature; not recommended to reheat.Store leftovers in an airtight container in the fridge for p to 3 days.