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A bowl of Mexican macaroni salad

Mexican Macaroni Salad

A colorful and flavorful twist on classic pasta salad, combining macaroni with vibrant Mexican flavors, fresh vegetables, creamy dressing, and a hint of spice.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni Cook to al dente.
Fresh Vegetables
  • 1 cup corn Fresh, canned, or frozen (thawed).
  • 1 each red bell pepper Finely diced.
  • 1 each green bell pepper Finely diced.
  • 0.5 each red onion Thinly sliced or diced.
  • 1 cup cherry tomatoes Halved.
  • 1-2 each jalapeños Thinly sliced, optional.
Dressing Ingredients
  • 0.5 cup mayonnaise For creaminess.
  • 0.33 cup sour cream or Greek yogurt Adds tanginess.
  • 2 tablespoons lime juice For a bright flavor.
  • 1 teaspoon chili powder Adds spice.
  • 0.5 teaspoon cumin For an earthy undertone.
  • to taste salt and pepper For seasonings.
Fresh Herbs and Garnishes
  • 2 tablespoons cilantro Chopped for garnish.
  • 0.25 cup Cotija or feta cheese For crumbles on top.

Method
 

Cook the Macaroni
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the macaroni and cook according to package instructions until al dente.
  3. Drain and rinse with cold water to stop the cooking process.
  4. Toss with a teaspoon of olive oil to prevent sticking.
Prepare the Vegetables
  1. Finely dice the red bell pepper, green bell pepper, and red onion.
  2. Halve the cherry tomatoes.
  3. Use fresh, canned, or thawed frozen corn; sauté if using fresh.
  4. Prepare jalapeños, slicing thinly and removing seeds for milder heat.
Make the Dressing
  1. In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, cumin, salt, and pepper.
  2. Taste and adjust seasonings as necessary.
Assemble the Salad
  1. Combine cooled pasta, vegetables, and corn in a large mixing bowl.
  2. Pour the dressing over and toss gently to coat.
  3. Fold in cilantro and cheese, adding avocado or hot sauce if desired.
Serve and Enjoy
  1. Transfer the salad to a serving dish or bowls and garnish.
  2. Serve chilled.

Notes

Chill salad for at least 15-20 minutes before serving to meld flavors together. Store leftovers in an airtight container for up to 3 days.