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.
Ingredients
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8 oz elbow macaroni (or preferred small pasta shape)
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1 cup mayonnaise
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1/2 cup sour cream
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1/4 cup lime juice (about 2 limes)
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1 tsp ground cumin
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1/2 tsp chili powder
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1/2 tsp garlic powder
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Salt and pepper to taste
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1 cup corn kernels (fresh, canned, or frozen and thawed)
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1 cup diced red bell pepper
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1/2 cup diced red onion
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1 cup diced cucumber
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1/2 cup chopped fresh cilantro
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1-2 jalapeños, seeded and finely chopped (optional, for heat)
- 1 cup shredded cheddar cheese or Mexican blend cheese (optional)
Instructions
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Cook the Pasta: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
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Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper until smooth.
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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.
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Add Cheese (Optional): Fold in shredded cheese if desired.
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Chill: Refrigerate for at least 1 hour to let flavors meld.
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Serve: Stir before serving and adjust seasoning if needed.
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.
