Print

Mexican Macaroni Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

This Mexican Macaroni Salad is a vibrant twist on the classic macaroni salad, infused with fresh Mexican flavors ideal for summer BBQs and cookouts. It features tender elbow macaroni tossed with roasted corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and a creamy, zesty Mexican-inspired dressing made with Greek yogurt, sour cream, lime, and spices. Perfect as a side dish or a light meal, this salad is easy to prepare and packed with fresh, colorful ingredients.

Ingredients

Macaroni Salad

  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears fresh corn (about 1 cup kernels) (canned or frozen and thawed also 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 1 lb elbow macaroni and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
  2. Roast the corn: Heat an indoor or outdoor grill over high heat and brush the corn ears with oil. Grill the corn for a few minutes on each side until browned and slightly charred. Alternatively, roast the corn in a preheated oven at 425°F (220°C) for 12-15 minutes. Let the corn cool, then cut the kernels off the cobs.
  3. Prepare the dressing: While the pasta cooks, combine 3/4 cup Greek yogurt, 1/3 cup sour cream, juice of 1 lime (about 3 tablespoons), 1 teaspoon chili powder, 1 teaspoon cumin, 1 clove garlic, and 1/2 teaspoon kosher salt in a small bowl or blender. Mix well until smooth and creamy.
  4. Combine salad ingredients: In a large bowl, combine the cooled pasta with the roasted corn kernels, 1 cup black beans, 1 cup quartered cherry tomatoes, 1 diced green bell pepper, 1/2 finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 finely diced jalapeño (seeded).
  5. Toss with dressing: Pour the prepared dressing over the pasta mixture and toss until everything is evenly coated.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld, although serving at room temperature is also delicious. Taste and adjust seasoning with additional salt or lime juice if needed. Before serving, garnish with extra chopped cilantro and sliced jalapeño for a fresh touch.

Notes

  • For a spicier salad, leave the jalapeño seeds in or add extra chili powder to the dressing.
  • You can substitute mayonnaise for the Greek yogurt if you prefer a richer dressing.
  • Canned or frozen corn can be used if fresh corn is not available; just thaw and drain before using.
  • Make sure to rinse the cooked macaroni under cold water to stop the cooking and keep the pasta from becoming mushy.
  • This salad is best served chilled but can be enjoyed at room temperature if needed.
  • Leftovers keep well refrigerated for up to 3 days.

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