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Mexican Macaroni Salad

Mexican Macaroni Salad

Embark on a culinary adventure with our vibrant Mexican Macaroni Salad, a dish that perfectly balances creamy indulgence with zesty Mexican-inspired flavors. This recipe is your secret weapon for potlucks, BBQs, or simply a delightful weeknight meal, offering a refreshing twist on a classic favorite that’s both easy to make and incredibly satisfying.
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Prep Time 25 minutes
Chilling Time 30 minutes
Course: Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice freshly squeezed is best
  • 1 tablespoon adobo sauce from a can of chipotle peppers
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup corn fresh, frozen, or canned, drained
  • 1 (15-ounce) can black beans rinsed and drained
  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper any color, red or green are great
  • 1/4 cup sliced jalapeños optional, for extra heat
  • 1/2 cup crumbled cotija cheese or shredded cheddar cheese for topping
  • Extra cilantro for garnish

Equipment

  • Large pot
  • Colander
  • Large mixing bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. This usually takes about 8-10 minutes. You want the pasta to be tender but still have a slight bite to it. Once cooked, drain the macaroni thoroughly in a colander, ensuring all excess water is removed. Rinse the cooked macaroni with cold water to stop the cooking process and to prevent it from clumping together. Set aside to drain further.
    1 pound elbow macaroni
  2. In a large mixing bowl, combine the mayonnaise and sour cream. Add the chopped fresh cilantro, fresh lime juice, adobo sauce, chili powder, cumin, and garlic powder. Whisk these ingredients together until the dressing is smooth and well combined. Taste the dressing and season with salt and freshly ground black pepper as needed. Remember that the cheese and jalapeños will also add flavor, so don't over-salt at this stage.
    1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1 tablespoon adobo sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
  3. To the bowl with the dressing, add the cooked and drained elbow macaroni. Add the corn, rinsed and drained black beans, diced red onion, diced bell pepper, and sliced jalapeños (if using).
    1 pound elbow macaroni, 1 cup corn, 1 (15-ounce) can black beans, 1/2 cup diced red onion, 1/2 cup diced bell pepper, 1/4 cup sliced jalapeños
  4. Gently fold all the ingredients together with a large spoon or spatula until the macaroni and other additions are evenly coated with the creamy, zesty dressing. Be careful not to overmix, as this can make the macaroni mushy. Ensure every piece is coated for maximum flavor.
  5. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Mexican Macaroni Salad for at least 30 minutes. This chilling time is crucial as it allows the flavors to meld together beautifully, enhancing the overall taste of the salad. For the best results, chill for 1-2 hours.
  6. Before serving, give the salad a gentle stir. Transfer the Mexican Macaroni Salad to a serving dish. Sprinkle generously with crumbled cotija cheese (or shredded cheddar) and garnish with extra fresh cilantro.
    1/2 cup crumbled cotija cheese or shredded cheddar cheese, Extra cilantro

Notes

Leftover Mexican Macaroni Salad can be stored in an airtight container in the refrigerator for up to 3-4 days.