Print

Mexican Macaroni Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 74 reviews

This Mexican Macaroni Salad is a vibrant and flavorful cold pasta salad featuring elbow macaroni, charred fresh corn, black beans, cherry tomatoes, bell pepper, and a zesty, creamy dressing made with Greek yogurt and spices. Perfect for summer gatherings, potlucks, or as a refreshing side dish, this recipe combines smoky, tangy, and spicy notes for an exciting twist on traditional macaroni salad.

Ingredients

Macaroni Salad

  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • 1 green bell pepper, diced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely diced

Dressing

  • 3/4 cup Greek yogurt or mayonnaise
  • 1/3 cup sour cream
  • 1 lime, juiced (about 3 tablespoons), plus more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process and to cool it completely.
  2. Char the Corn: Heat an indoor or outdoor grill over high heat and lightly brush the ears of corn with oil. Grill the corn, turning occasionally, until kernels start to brown and have a slight char, about 3-4 minutes per side. Alternatively, roast in an oven preheated to 425°F for 12-15 minutes until caramelized. Let cool, then cut the kernels off the cobs.
  3. Prepare the Dressing: While the pasta cooks, mix the Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt together in a small bowl or a blender until smooth and well combined.
  4. Combine Salad Ingredients: In a large mixing bowl, combine the cooled macaroni with the grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, chopped cilantro, and diced jalapeño.
  5. Toss with Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly.
  6. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld, although it can also be served immediately at room temperature. Before serving, taste and adjust seasoning with additional salt or lime juice as desired. Garnish with extra fresh cilantro and sliced jalapeño if you like extra heat and freshness.

Notes

  • For a dairy-free version, substitute the Greek yogurt and sour cream with your favorite dairy-free alternatives or use mayonnaise.
  • Adjust the amount of jalapeño based on your spice preference or omit for a milder salad.
  • Leftovers keep well refrigerated for up to 3 days and taste even better as flavors develop.
  • Roasting the corn adds a smoky depth, but canned or frozen corn can be used in a pinch for convenience.
  • This salad can be made gluten-free by using gluten-free elbow macaroni.

Find it online: https://forkoria.com/mexican-macaroni-salad-recipe/