Mexican Macaroni Salad
Ingredients
- 2 cups elbow macaroni or small pasta of your choice
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 cup diced bell peppers
- ½ cup diced red onion
- 1 cup canned corn drained (or fresh/frozen)
- 1 cup cherry tomatoes halved
- ½ cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
- Optional: 1–2 small jalapeños finely chopped
- Optional garnishes: extra cilantro sliced avocado, crumbled queso fresco or feta
Instructions
- Cook macaroni according to package instructions until al dente, drain, rinse under cold water, and set aside.
- Whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
- Dice bell peppers, red onion, cherry tomatoes, and jalapeños (if using). Drain and rinse corn if canned.
- In a large bowl, combine pasta, vegetables, corn, and shredded cheese. Pour dressing over and toss until evenly coated.
- Cover and refrigerate for 1–2 hours to let flavors meld.
- Before serving, toss gently and garnish with cilantro, avocado, or crumbled cheese.
Notes
Slightly undercook pasta for better texture in salad.
Use fresh, crisp vegetables for crunch.
Toast chili powder and cumin briefly to enhance aroma.
Toss gently to prevent pasta from breaking.
Low-carb option: substitute pasta with spiralized zucchini, shirataki noodles, or low-carb pasta.
Flavor variations: add pickled jalapeños, hot sauce, roasted corn & cotija, or cooked chicken/shrimp for protein.
Refrigerate up to 3 days; not suitable for freezing.