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Mexican Macaroni Salad

This Mexican Macaroni Salad is a delightful twist on a traditional pasta salad, featuring vibrant flavors from fresh veggies, zesty spices, and a creamy dressing. Perfect for any weeknight meal or gatherings!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni Cook until al dente.
Fresh Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh or canned)
  • 1 cup black beans, rinsed and drained
  • 1 cup red bell pepper, diced
  • 1 cup diced cucumber
  • ½ cup chopped red onion
Dressing
  • ½ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Cheese
  • ½ cup shredded cheddar cheese Add on top before serving.
Garnish
  • Fresh cilantro for garnish (optional) Sprinkle before serving.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and rinse under cold water.
  2. In a large mixing bowl, toss together the cherry tomatoes, corn, black beans, red bell pepper, cucumber, and red onion.
Assembly
  1. Add the cooled macaroni to the bowl with the veggies and mix well.
  2. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. Drizzle the dressing over the salad.
  3. Sprinkle the shredded cheddar cheese on top and gently fold everything together.
  4. Cover the salad and refrigerate for at least 30 minutes.
  5. Before serving, sprinkle some fresh cilantro over the top.

Notes

For a spicy kick, add diced jalapeños or a splash of hot sauce. This salad tastes even better the next day, so feel free to make it ahead of time. Customize by swapping ingredients based on preferences.