Description
This Mexican Macaroni Salad is a creamy, zesty, and colorful side dish that’s perfect for potlucks, barbecues, or any gathering. Packed with bold flavors from fresh veggies, spices, and a tangy dressing, it’s a refreshing twist on a classic pasta salad.
Ingredients
Units
Scale
For the Salad:
- 2 cups elbow macaroni (or small pasta of choice)
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional, for serving)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, corn, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
- Add the Dressing:
- Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
- Chill and Serve:
- Cover and refrigerate for at least 1 hour to let the flavors meld. Before serving, add diced avocado if desired and give it a final toss.
Notes
- For extra crunch, add diced jalapeños or crumbled tortilla chips before serving.
- Make it a complete meal by adding cooked, shredded chicken or shrimp.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.