Mexican Macaroni Salad

If you’re looking for a vibrant, creamy, and flavor-packed pasta salad, this Mexican Macaroni Salad is a winner. It’s perfect for picnics, potlucks, or as a side dish for your weeknight tacos. With tender macaroni, fresh vegetables, a kick of spice, and a creamy, tangy dressing, every bite delivers that classic Mexican-inspired flavor with a comforting twist.

The key to this salad is balancing creaminess with crunch and freshness. Over time, I discovered that using a combination of mayonnaise, a touch of Greek yogurt, and a hint of lime juice creates a dressing that’s tangy, rich, and not overly heavy. Roasting the vegetables adds depth, while the chili powder and cumin give it that authentic Mexican flair.

This salad is not only flavorful but also highly adaptable. You can make it ahead, serve it cold or at room temperature, and even adjust ingredients for a low-carb or vegetarian version. It’s a versatile, crowd-pleasing dish that will quickly become a favorite.

Ingredients

• 2 cups elbow macaroni (or small pasta of your choice)
• ½ cup mayonnaise
• ¼ cup Greek yogurt (or sour cream)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup diced bell peppers (any color)
• ½ cup diced red onion
• 1 cup canned corn, drained (or fresh/frozen)
• 1 cup cherry tomatoes, halved
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• Optional: 1–2 small jalapeños, finely chopped for extra heat

Optional Garnishes

• Extra chopped cilantro
• Sliced avocado
• Crumbled queso fresco or feta

Substitutions

• Macaroni: Use gluten-free pasta or low-carb pasta like shirataki noodles for a keto-friendly version.
• Greek Yogurt: Substitute sour cream or vegan yogurt for dairy-free options.
• Mayonnaise: Use avocado mayo or vegan mayo if preferred.
• Corn: Can be omitted for low-carb; add extra bell peppers or zucchini.
• Cheese: Swap cheddar for Monterey Jack, cotija, or vegan cheese alternatives.

Instructions

Step 1: Cook the Pasta

Cook macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

Step 2: Prepare the Dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.

Step 3: Chop the Vegetables

Dice bell peppers, red onion, cherry tomatoes, and jalapeños if using. Drain and rinse corn if canned.

Step 4: Combine Salad

In a large mixing bowl, combine cooked macaroni, chopped vegetables, corn, and shredded cheese. Pour the dressing over the mixture and toss until evenly coated.

Step 5: Chill

Cover the salad and refrigerate for at least 1–2 hours to allow the flavors to meld. It can also be made the day before for more depth of flavor.

Step 6: Serve

Before serving, toss gently and garnish with chopped cilantro, sliced avocado, or crumbled cheese. Serve cold or at room temperature.

Preparation & Cooking Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1–2 hours
Total Time: 1 hour 25 minutes
Serves: 6–8

Chef Tips

• Al dente pasta: Slightly undercook pasta since it will continue to soften in the dressing.
• Vegetable crunch: Use fresh, crisp vegetables for texture contrast.
• Flavor boost: Toast chili powder and cumin briefly in a dry skillet to release aroma before adding to the dressing.
• Make-ahead: This salad tastes even better after a day as flavors meld beautifully.
• Mix gently: Toss lightly to prevent the pasta from breaking apart.

@simplyveganized

Flavor Variations

• Spicy Version: Add finely chopped pickled jalapeños or a dash of hot sauce.
• Low-Carb Option: Substitute traditional pasta with spiralized zucchini, shirataki noodles, or low-carb pasta.
• Mexican Street Corn Style: Mix in roasted corn, a little cotija cheese, and chili lime seasoning.
• Protein Boost: Add shredded chicken, cooked shrimp, or black beans (if not strictly low-carb).
• Vegan Variation: Use vegan mayo, plant-based yogurt, and dairy-free cheese.

Storage & Meal Prep

• Refrigeration: Store in an airtight container for up to 3 days. Stir before serving.
• Make-ahead: Prepare pasta and dressing separately, combine the day of serving to keep pasta from getting mushy.
• Freezing: Not recommended for freezing, as the vegetables and dairy may separate upon thawing.

FAQs

Can I use rotini or penne instead of macaroni?
Yes, any small pasta works; just ensure it’s cooked al dente.

Can this salad be made vegan?
Absolutely! Use plant-based mayo, yogurt, and cheese alternatives.

Can I make it spicy?
Yes, add jalapeños, hot sauce, or chili flakes to taste.

Can I add meat?
Shredded cooked chicken or turkey can be added for a protein-packed version.

How long can it be stored in the fridge?
It keeps well for up to 3 days in an airtight container.

Fresh, Creamy, and Flavorful

This Mexican Macaroni Salad is the ultimate combination of creamy dressing, fresh vegetables, and vibrant flavors. Perfect for picnics, potlucks, or as a side dish, it’s easy to make, versatile, and a guaranteed crowd-pleaser. Each bite delivers a perfect balance of tangy, savory, and slightly spicy notes, making it a salad that everyone will love.