Mexican Macaroni Salad – A Fresh & Flavorful Fiesta Side!
Introduction
Say goodbye to bland pasta salads—this Mexican Macaroni Salad is here to bring the fiesta! It’s creamy, zesty, and loaded with texture from black beans, corn, bell peppers, and fresh herbs. Perfect for BBQs, potlucks, or taco night, this salad is colorful, satisfying, and full of bold flavor.
Why I Love This Recipe
It’s quick, easy, and makes a big impression. The creamy mayo-sour cream dressing gets a kick from lime juice and chili powder, while the corn, beans, and cilantro bring a bright, refreshing crunch. It’s an ideal make-ahead side dish, and the leftovers are even better the next day!
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 cup frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 3 green onions, sliced thin
- ¼ cup chopped fresh cilantro
For the Dressing:
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Ingredient Notes and Swaps
- Sour cream: Greek yogurt works great if you want a tangy, lighter swap.
- Chili powder: Adjust to taste or try smoked paprika for a different twist.
- Add-ons: Diced jalapeños, avocado chunks, or crumbled Cotija cheese take it to the next level.
Step-by-Step Directions
1. Cook the Pasta
- Bring a pot of salted water to a boil. Cook elbow macaroni until tender, according to package directions.
- Drain and let it cool completely—don’t skip this step!
2. Prep the Veggies
- Dice the red bell pepper, thinly slice the green onions, and chop the cilantro.
3. Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
4. Combine the Salad
- Add the cooled pasta, corn, beans, red pepper, green onions, and cilantro to the bowl.
- Gently fold everything together until well coated.
5. Chill and Serve
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Tips for Success
- Cool the pasta fully to avoid melting the dressing.
- Toss gently to keep ingredients from breaking down.
- Make ahead: This salad tastes even better after a few hours in the fridge.
Serving Suggestions and Pairings
This dish is a perfect side to:
Storage and Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving as the dressing may settle.
- Not freezer-friendly (the dressing can separate).
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Final Thoughts
Whether you’re feeding a crowd or prepping for the week, this Mexican Macaroni Salad is the bold, refreshing twist your table needs. Creamy, crunchy, and packed with punchy flavor—it’s the perfect upgrade from classic pasta salad.
Tried it? Tag @chefmaniac and show us your fiesta-ready creation! And don’t forget to follow for more fresh takes on crowd-pleasing sides.
