Enjoy our Creamy Mexican Macaroni Salad—zesty, colorful, and packed with bold flavors in every creamy, satisfying, and refreshing bite!
Why You’ll Love This Recipe
- Packed with flavor: A smoky, tangy dressing takes this beyond your average macaroni salad.
- Colorful and crunchy: Fresh veggies like bell pepper, corn, and carrot give it the perfect bite.
- Quick and easy: Ready in just 25 minutes with minimal prep.
- Make-ahead friendly: Tastes even better after chilling, making it great for entertaining.
- Versatile: Serve as a side dish, light lunch, or picnic staple.
Ingredients
- 2 cups elbow macaroni
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded carrot
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
Directions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked macaroni with corn, cherry tomatoes, red bell pepper, red onion, shredded carrot, and chopped cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, cumin, salt, and pepper until creamy.
- Pour the dressing over the pasta and veggies. Toss well to coat everything evenly.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Garnish with extra cilantro or a pinch of chili powder before serving, if desired. Serve cold.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 320 kcal per serving
Variations
- Add protein: Mix in cooked black beans, grilled chicken, or diced avocado for a more filling salad.
- Make it spicy: Add jalapeños, hot sauce, or extra chili powder to turn up the heat.
- Use Greek yogurt: Substitute Greek yogurt for sour cream for a lighter version.
- Cheesy option: Add shredded pepper jack or cotija cheese for extra richness.
- Low-carb version: Replace pasta with cooked cauliflower florets or spiralized veggies.
Storage/Reheating
Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: This salad is best enjoyed cold. If it thickens after refrigeration, stir in a splash of lime juice or a spoonful of mayo before serving.
FAQs
Can I make this ahead of time?
Yes! This salad tastes even better after chilling for a few hours or overnight.
Is it okay to use canned corn?
Absolutely. Just drain and rinse it before adding to the salad.
What type of pasta works best?
Elbow macaroni is traditional, but you can use rotini, shells, or bowtie pasta.
Can I make this dairy-free?
Yes, use dairy-free mayo and sour cream alternatives to make it completely dairy-free.
What if I don’t like cilantro?
Substitute with fresh parsley or omit it entirely—it still tastes great.
How long does this salad last in the fridge?
Up to 3 days when stored in an airtight container.
Can I freeze Mexican macaroni salad?
It’s not recommended, as the mayo-based dressing may separate and the veggies can become soggy.
Can I use bottled lime juice?
Fresh lime juice is best, but bottled can be used in a pinch.
What can I serve with this salad?
Great with grilled meats, tacos, burgers, or as part of a barbecue spread.
How do I keep it from drying out?
If the salad seems dry after chilling, stir in a bit more mayo or lime juice before serving.
Conclusion
Creamy Mexican Macaroni Salad is a fun, flavorful twist on the classic that brings bold Southwestern flair to any meal. With fresh vegetables, a zesty lime dressing, and simple ingredients, it’s easy to make and hard to resist. Whether you’re prepping for a potluck, summer picnic, or just need a colorful side dish, this recipe delivers freshness and flavor in every bite.
Add More Heat to Your Summer Spread
Loved our Creamy Mexican Macaroni Salad? Keep the flavor fiesta going with more bold and satisfying recipes. For a warm and hearty main, serve it alongside the rich Creamy Chicken & Mushroom Stroganoff or spice things up with the cheesy Shrimp Grilled Cheese with Garlic Bread. Looking for a refreshing contrast? Pair it with our tropical Thai Coconut Chicken Soup for an unexpected twist. End the meal on a sweet, citrusy note with our Zesty Raspberry Lemon Drizzle Cake or the ever-comforting Peach Cobbler Cheesecake—the perfect balance of rich and refreshing.
Print
Creamy Mexican Macaroni Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Enjoy our Creamy Mexican Macaroni Salad—zesty, colorful, and packed with bold flavors in every creamy, satisfying, and refreshing bite!
Ingredients
- 2 cups elbow macaroni
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded carrot
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked macaroni with corn, cherry tomatoes, red bell pepper, red onion, shredded carrot, and chopped cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, cumin, salt, and pepper until creamy.
- Pour the dressing over the pasta and veggies. Toss well to coat everything evenly.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Garnish with extra cilantro or a pinch of chili powder before serving, if desired. Serve cold.
Notes
- For a spicier salad, add chopped jalapeños or hot sauce.
- Use Greek yogurt instead of sour cream for a lighter option.
- Substitute black beans or diced avocado for variety and added nutrients.
- Stir in a splash of lime juice or mayo if the salad thickens after chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mexican