Name: Mexican Macaroni Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb elbow macaroni (gluten-free if needed); 2 ears fresh corn (about 1 cup kernels; canned or frozen and thawed 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; 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

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Introduction

Mexican Macaroni Salad is a vibrant and refreshing twist on a classic favorite. Packed with fresh vegetables, black beans, and a zesty lime dressing, it’s perfect for gatherings or a light meal. This salad brings together smoky grilled corn, creamy dressing, and a hint of spice for a satisfying dish.

A large white bowl filled with three layers: a base layer of creamy elbow macaroni pasta mixed with small yellow corn kernels and black beans; a middle layer of diced red bell peppers scattered evenly; and a topping layer of chopped green herbs and sliced fresh green jalapeños placed near one side. The pasta mixture has a light creamy dressing that coats it all, with a slightly thick texture. Two wooden spoons rest in the bowl. The bowl sits on a white marbled surface with lime halves arranged in a white bowl nearby and a small dish of extra chopped herbs with sliced jalapeño on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb elbow macaroni (gluten-free if needed)
2 ears (1 cup) fresh corn (canned or frozen and thawed 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
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

Step 1: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Step 2: Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until they start to brown. Alternatively, roast the corn at 425°F (220°C) for 12-15 minutes. Let cool, then cut the kernels off the cobs.
Step 3: While the pasta cooks, mix all dressing ingredients together in a small bowl or blender: Greek yogurt or mayonnaise, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt.
Step 4: In a large bowl, combine the cooled pasta with the corn kernels, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño.
Step 5: Pour the dressing over the salad and toss gently to coat evenly. Cover and refrigerate for at least 30 minutes to let flavors meld, or serve at room temperature.
Step 6: Taste and adjust seasoning with more salt or lime juice if needed. Garnish with additional fresh cilantro and sliced jalapeño before serving.

Tips & Variations

For extra smoky flavor, char the jalapeño alongside the corn before dicing it.
Swap Greek yogurt for all mayonnaise for a richer dressing.
Add diced avocado just before serving for creaminess.
Use canned corn if fresh isn’t available—rinse and drain well.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best chilled or at room temperature. When reheating, note this salad is best served cold or at room temp, so avoid microwaving. Give it a good stir before serving again.

How to Serve

A close-up view of a creamy macaroni salad inside a white bowl, featuring small elbow pasta mixed with three main layers: golden yellow corn kernels, black beans, and diced red bell peppers, all coated evenly with a thick white dressing. Finely chopped green herbs are scattered throughout, adding splashes of green, and a cluster of sliced fresh green jalapeños rests on one side near the edge. A wooden spoon covered with the salad lifts some of the mixture, showing the textures and colors clearly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, Mexican Macaroni Salad can be prepared a day in advance. Refrigerate covered and toss before serving to refresh flavors.

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional, small pasta shapes like shells or rotini work well too.