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Mexican Macaroni Salad Recipe

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4.8 from 91 reviews

This Mexican Macaroni Salad is a flavorful and colorful pasta salad packed with fresh vegetables, black beans, and a creamy, tangy dressing made with Greek yogurt and spices. Grilled or roasted corn adds a smoky sweetness, making it a perfect side dish for summer barbecues or a vibrant addition to any meal.

Ingredients

Macaroni Salad

  • 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

Dressing

  • 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

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta completely.
  2. Prepare the corn: Heat an indoor or outdoor grill over high heat and brush the corn ears with oil. Cook the ears for a few minutes on each side until they start to brown. Alternatively, roast the corn in a 425°F oven for 12-15 minutes. Once cooled, cut the kernels off the cobs.
  3. Make the dressing: While the pasta cooks, combine the Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic clove, and kosher salt in a small bowl or blender. Mix until smooth and well combined.
  4. Combine the salad: In a large bowl, mix the cooled macaroni with the grilled corn kernels, black beans, quartered cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and diced jalapeño.
  5. Toss with dressing: Pour the prepared dressing over the pasta mixture and toss to coat everything evenly.
  6. Chill and serve: Cover and refrigerate for at least 30 minutes if possible to allow flavors to meld, though serving at room temperature is also fine. Before serving, taste and adjust seasoning by adding more salt or lime juice as needed. Garnish with additional chopped cilantro and sliced jalapeño if desired.

Notes

  • You can substitute Greek yogurt with mayonnaise for a richer dressing.
  • For a spicier version, keep the jalapeño seeds or add extra diced jalapeño.
  • Using fresh grilled corn adds smoky flavor, but canned or thawed frozen corn works well too.
  • Gluten-free elbow macaroni can be used to make this recipe gluten-free.
  • This salad is great for potlucks and can be made a few hours in advance.

Find it online: https://mealoria.com/mexican-macaroni-salad-recipe/