This colorful Mexican Macaroni Salad is a fun twist on a classic! It mixes pasta with fresh veggies like bell peppers and corn, all tossed in a zesty dressing that makes every bite pop.
It’s perfect for summer picnics or as a side at barbecues. I love how the flavors dance together, and it’s so easy to whip up. Just mix, chill, and enjoy—simple as that!
Key Ingredients & Substitutions
Elbow Macaroni: This is a classic choice for macaroni salad, but you can swap it out for other pasta shapes like rotini or penne. This adds interest and might even hold the dressing better!
Black Beans: For a protein boost, black beans are excellent. If you have kidney beans or chickpeas, they can also work well. They’ll change the flavor slightly but still taste great.
Corn Kernels: Fresh corn is delicious if it’s in season! Otherwise, frozen or canned corn is a great alternative. Just ensure you drain it well if using canned corn.
Red Bell Pepper: While red adds sweetness, you can use any color of bell pepper like yellow or orange for a different twist. If you’re avoiding peppers, diced cucumbers can give a nice crunch, too!
Cilantro: Love it or hate it, cilantro is key here! If you’re not a fan, fresh parsley or green onions can provide a bright flavor instead.
How Do I Get the Perfect Pasta Texture?
Cooking the elbow macaroni to the right texture is essential for a great pasta salad. You want it to be al dente, which means firm to the bite. This ensures it won’t turn mushy when mixed with the dressing.
- Follow the package instructions for cooking time, usually around 6-8 minutes.
- Start checking for doneness a minute or two early. You want it slightly firm.
- Once cooked, drain the pasta and immediately rinse under cold water. This stops the cooking process and cools it down for the salad.
How to Make Mexican Macaroni Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups elbow macaroni
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and an additional 30 minutes for the salad to chill in the refrigerator. So, in total, you’ll be looking at about 45 minutes to deliciousness!
Step-by-Step Instructions:
1. Cook the Elbow Macaroni:
Start by boiling water in a pot. Once the water is bubbling, add the elbow macaroni and cook it according to the package instructions until it’s al dente. This usually takes about 7-8 minutes. When it’s ready, drain it and run some cold water over it to cool it down. Set it aside to drain well.
2. Prepare the Salad Ingredients:
In a large mixing bowl, add the cooked macaroni along with the black beans, corn, diced red bell pepper, chopped red onion, cherry tomatoes, and cilantro. Toss everything together gently, so all the ingredients mix well.
3. Whisk Together the Dressing:
In another bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Use a whisk or a fork to mix everything until it’s smooth and creamy.
4. Combine Pasta and Dressing:
Pour the dressing over the pasta mixture. Use a big spoon to fold everything together, making sure each piece of pasta and vegetable is coated in that tasty dressing.
5. Chill the Salad:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 30 minutes. This gives all the flavors time to blend together beautifully.
6. Serve and Enjoy:
When you’re ready to serve, give the salad a gentle toss again. If you like, you can add a sprinkle of extra cilantro on top for a nice touch. Enjoy your refreshing Mexican Macaroni Salad!
Can I Use Another Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can substitute with any short pasta like shell pasta or rotini. Just make sure to cook it according to the package instructions for the best texture.
How Do I Make This Salad Vegan?
To make this salad vegan, simply replace the mayonnaise with a vegan mayo and the sour cream with a plant-based sour cream or a thick vegan yogurt. You can also skip the cheese and add more veggies for extra flavor.
Can I Prepare This Salad the Night Before?
Yes! This salad is great for making ahead. Just prepare it, cover it well, and refrigerate overnight. The flavors will actually improve as they meld together. Just give it a good stir before serving!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If it seems dry, you can add a splash of lime juice or a little extra mayo to freshen it up when you serve it again.
