Description
Creamy Mexican Macaroni Salad is zesty, vibrant, and satisfying—a bold, flavorful twist on classic pasta salad with a creamy, spiced dressing.
Ingredients
Scale
- 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
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg